{"product_id":"romantic-beef-wellington-recipe","title":"romantic beef wellington recipe","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1.5 kg Beef Tenderloin, trimmed\u003c\/li\u003e\n\u003cli\u003e1 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003e100g Butter\u003c\/li\u003e\n\u003cli\u003e1 large Onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e100ml Dry Red Wine\u003c\/li\u003e\n\u003cli\u003e50g Beef Stock\u003c\/li\u003e\n\u003cli\u003e1 tbsp Dijon Mustard\u003c\/li\u003e\n\u003cli\u003e250g Puff Pastry, thawed\u003c\/li\u003e\n\u003cli\u003e1 Egg, beaten\u003c\/li\u003e\n\u003cli\u003e1 tbsp Fresh Thyme leaves\u003c\/li\u003e\n\u003cli\u003eSalt and Black Pepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 200°C (400°F).\u003c\/li\u003e\n\u003cli\u003eSeason beef generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large pan over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned.\u003c\/li\u003e\n\u003cli\u003eRemove beef from pan and set aside to cool slightly.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, melt butter. Add chopped onion and cook until softened (about 5-7 minutes).\u003c\/li\u003e\n\u003cli\u003eDeglaze the pan with red wine, scraping up any browned bits.\u003c\/li\u003e\n\u003cli\u003eAdd beef stock and Dijon mustard. Bring to a simmer and cook for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from heat and let the sauce cool slightly.\u003c\/li\u003e\n\u003cli\u003eSpread the sauce evenly over the seared beef.\u003c\/li\u003e\n\u003cli\u003eRoll out the puff pastry on a lightly floured surface.\u003c\/li\u003e\n\u003cli\u003eWrap the beef tightly in the puff pastry, ensuring it's completely sealed. Trim excess pastry.\u003c\/li\u003e\n\u003cli\u003eBrush the pastry with beaten egg.\u003c\/li\u003e\n\u003cli\u003eCut a few slits into the pastry to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003eBake for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness (use a meat thermometer for accuracy - 63°C (145°F) for medium-rare).\u003c\/li\u003e\n\u003cli\u003eLet rest for 10-15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a richer flavor, you can add a knob of butter to the sauce before wrapping the beef.\u003c\/li\u003e\n\u003cli\u003eUse a butcher's twine to tightly wrap the beef before baking for a neat presentation.\u003c\/li\u003e\n\u003cli\u003eTo prevent the pastry from getting soggy, you can blind bake the pastry shell for 10 minutes before wrapping the beef.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675983970401,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/romantic_beef_wellington_recipe.jpg?v=1771714116","url":"https:\/\/www.pantribot.com\/products\/romantic-beef-wellington-recipe","provider":"PantriBot","version":"1.0","type":"link"}