Beef Wellington

Beef Wellington

2-pound beef fillet, room temperature

2 Tbsp Olive Oil (choice Rosemary, Garlic, Tuscan Herb or your favorite)

Salt and pepper to taste

2 cloves garlic, minced

1 shallot, finely chopped

½ pound wild mushrooms (or choice), chopped

2 Tbsp fresh thyme leaves, chopped

2 Tbsp Dijon mustard

1 sheet puff pastry

1 egg, beaten for egg wash

Preheat your oven to 420°F

Season the beef fillet with salt and pepper, then sear all sides in a hot frying pan with olive oil. Set aside to cool.

In the same pan, add the chopped mushrooms, garlic, shallots, and thyme. Cook until the mushrooms have released their moisture and the mixture is dry.

Brush the cooled fillet with Dijon, set aside.

Roll out the puff pastry and place the wrapped beef in the center. Fold the pastry over the beef and seal it. Brush the pastry with the beaten egg.  You can make it fancy with a pastry puff design on top, by cutting slits.

Bake on a baking sheet for 25-45 minutes or until the pastry is golden brown. Allow to rest for 10 minutes before slicing. Cover with foil and bake longer for a more well-done center.