Braised Beef Wellington
A classic British dish, Beef Wellington is a savory delight that wraps tender beef in a cocoon of puff pastry. Braising the beef beforehand ensures it's tender and flavorful.
Ingredients - Serves 6
- Egg - 1, beaten
- Puff pastry - 500 grams
- Dry white wine - 1/2 cup
- Garlic - 2 cloves, minced
- Shallots - 2, finely chopped
- Button mushrooms - 2 cups, finely chopped
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Beef tenderloin - 1.5 pounds
Let's Get Started
- Season the beef tenderloin with salt and pepper.
- Heat the olive oil in a pan over high heat. Add the beef and sear on all sides. Remove from the pan and let it cool.
- In the same pan, add the mushrooms, shallots, and garlic. Cook until the mushrooms are golden and the shallots are soft.
- Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until the wine has evaporated.
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface. Place the cooled beef in the center of the pastry. Spread the mushroom mixture over the beef, then fold the pastry over the beef and seal it tightly.
- Brush the pastry with the beaten egg. Place the wrapped beef on a baking sheet.
- Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing and serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 650
- Fat: 40g
- Carbs: 30g
- Protein: 50g
- Sodium: 500mg
- Sugar: 2g
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