Beef Wellington with Mushroom Duxelles Recipe

Description:

A magnificent Beef Wellington presents as an elegant, golden-brown puff pastry parcel. The pastry's surface boasts a delicate, egg-washed sheen, perhaps accented by decorative cuts. When sliced, the rich, mahogany-colored beef tenderloin is revealed, nestled within a thick, earthy layer of mushroom duxelles. The contrast between the flaky pastry, the succulent beef, and the intensely flavored mushroom filling creates a stunning visual appeal, promising a delectable culinary experience.

Ingredients:

• - 1 lb beef tenderloin, trimmed
• - 1 tbsp olive oil
• - 1 large onion, finely chopped
• - 8 oz cremini mushrooms, finely chopped
• - 2 cloves garlic, minced
• - 1/4 cup dry sherry
• - 2 tbsp chopped fresh thyme
• - Salt and freshly ground black pepper to taste
• - 1 sheet (14.1 oz) puff pastry, thawed
• - 1 egg, beaten
• - 1 tbsp all-purpose flour

Instructions:

1. 1. Preheat oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides for about 2-3 minutes per side, until nicely browned. Remove from skillet and set aside.
2. 2. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms have released their liquid and browned slightly, about 8-10 minutes.
3. 3. Stir in the sherry and thyme. Cook until the sherry has reduced by half, about 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool completely.
4. 4. Sprinkle the flour over the mushroom mixture and stir to combine. This helps to thicken the duxelles and prevent it from being too moist.
5. 5. On a lightly floured surface, roll out the puff pastry slightly larger than the beef tenderloin. Spread the cooled mushroom duxelles evenly over the pastry, leaving a 1-inch border.
6. 6. Place the seared beef tenderloin in the center of the mushroom mixture. Fold the pastry over the beef, tucking in the edges to create a neat parcel. Crimp the edges firmly to seal.
7. 7. Brush the pastry with the beaten egg, creating a glossy finish. Use a sharp knife to score a decorative pattern on top of the pastry.
8. 8. Place the Beef Wellington seam-side down on a baking sheet. Bake for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare, or your desired doneness. Let rest for 10-15 minutes before slicing and serving.