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Classic Beef Wellington with Puff Pastry
Indulge in a timeless culinary masterpiece – tender beef wrapped in flaky puff pastry, a true showstopper dish!
Ingredients:
– 1 1/2 lb beef tenderloin
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 tbsp Dijon mustard
– 8 oz mushrooms, finely chopped
– 2 cloves garlic, minced
– 1 sheet puff pastry, thawed
– 1 egg, beaten
Directions:
1. Season beef tenderloin with salt and pepper. Sear all sides in a hot pan with olive oil for 2 minutes per side. Let cool, then brush with Dijon mustard.
2. In the same pan, sauté mushrooms and garlic until golden brown. Let cool.
3. Roll out puff pastry on a floured surface to a size that wraps around the beef. Spread mushroom mixture over the pastry.
4. Place beef in the center, wrap the pastry around it, sealing the edges. Brush with beaten egg.
5. Bake at 400°F (200°C) for 25-30 minutes until pastry is golden and beef reaches desired doneness.
6. Rest for 10 minutes before slicing. Serve and enjoy!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Calories: ~450 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh, refrigerate any leftovers promptly.
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