Elegant Beef Wellington Recipe: A Gourmet Delight

Beef Wellington is a classic dish that is both delicious and visually stunning. The tender beef filet is surrounded by a layer of mushroom duxelle and pâté, then wrapped in puff pastry to create a golden, flaky exterior. It's a dish that takes skill and attention to detail to make, but the end result is truly worth it. Impress your guests with this luxurious dish at your next dinner party.

It is a classic dish with a rich history, originating in the 19th century. It is said to have been created in honor of the Duke of Wellington, who was known for his love of beef. The dish quickly became popular in high society, with its luxurious ingredients and impressive presentation. Despite its regal origins, Beef Wellington is now a beloved dish enjoyed by food lovers all over the world.

Ingredients

• 2 lbs. beef tenderloin, trimmed

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 10 oz. mushrooms, finely chopped

• 2 tablespoons thyme leaves

• 2 tablespoons butter

• 2 tablespoons flour

• 1/2 cup dry red wine

• 1/2 cup beef broth

• 2 tablespoons pâté

• 1 sheet puff pastry, thawed

• 1 egg, beaten

• Steamed vegetables and mashed potatoes for serving

Directions:

1. Preheat oven to 425°F.

2. Season the beef tenderloin with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef and sear on all sides until browned, about 5 minutes. Remove from the skillet and set aside.

3. In the same skillet, add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and thyme and cook until the mushrooms are soft, about 10 minutes. Remove from the heat and let cool.

4. In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Gradually add the red wine and beef broth, stirring constantly, until the sauce thickens, about 10 minutes. Remove from the heat and let cool.

5. In a food processor, pulse the mushroom mixture until finely chopped. Stir in the pâté.

6. On a floured surface, roll out the puff pastry to a 12x12 inch square. Spread the mushroom mixture in the center of the puff pastry, leaving a 2 inch border. Place the beef tenderloin on top of the mushroom mixture.

7. Brush the edges of the puff pastry with beaten egg. Fold the puff pastry up and around the beef to enclose it, sealing the edges to create a neat package. Place the beef Wellington on a baking sheet and brush the top with beaten egg.

8. Bake in the oven for 25-30 minutes, or until the puff pastry is golden brown. Let rest for 10 minutes before slicing and serving with steamed vegetables and mashed potatoes.