- 1 1/2 lb beef tenderloin
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh thyme
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Preheat the oven to 400°F.
- Season the beef tenderloin with salt and black pepper to taste.
- In a large skillet, heat the olive oil over high heat.
- Add the beef tenderloin to the skillet and sear it on all sides until browned, about 1-2 minutes per side.
- Remove the beef tenderloin from the skillet and set it aside on a plate.
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and cook until it is softened, about 2-3 minutes.
- Add the chopped mushrooms and minced garlic to the skillet and cook until they are softened and the moisture has evaporated, about 8-10 minutes.
- Pour the white wine into the skillet and cook until it is reduced by half.
- Stir in the Dijon mustard and chopped fresh thyme.
- Season the mushroom mixture with salt and black pepper to taste.
- On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap around the beef tenderloin.
- Spread the mushroom mixture over the top of the puff pastry sheet.
- Place the seared beef tenderloin on top of the mushroom mixture.
- Roll up the puff pastry sheet around the beef tenderloin, pressing the seams together to seal.
- Place the beef Wellington on a baking sheet lined with parchment paper.
- Brush the beaten egg over the top of the puff pastry.
- Bake the beef Wellington in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the beef tenderloin is cooked to your desired doneness.
- Let the beef Wellington rest for 5-10 minutes before slicing and serving.
Enjoy your delicious Beef Wellington!