romantic beef wellington recipe

Ingredients

• 1.5 kg Beef Tenderloin, trimmed
• 1 tbsp Olive Oil
• 100g Butter
• 1 large Onion, finely chopped
• 100ml Dry Red Wine
• 50g Beef Stock
• 1 tbsp Dijon Mustard
• 250g Puff Pastry, thawed
• 1 Egg, beaten
• 1 tbsp Fresh Thyme leaves
• Salt and Black Pepper to taste

Instructions

1. Preheat oven to 200°C (400°F).
2. Season beef generously with salt and pepper.
3. Heat olive oil in a large pan over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned.
4. Remove beef from pan and set aside to cool slightly.
5. In the same pan, melt butter. Add chopped onion and cook until softened (about 5-7 minutes).
6. Deglaze the pan with red wine, scraping up any browned bits.
7. Add beef stock and Dijon mustard. Bring to a simmer and cook for 5 minutes.
8. Remove from heat and let the sauce cool slightly.
9. Spread the sauce evenly over the seared beef.
10. Roll out the puff pastry on a lightly floured surface.
11. Wrap the beef tightly in the puff pastry, ensuring it's completely sealed. Trim excess pastry.
12. Brush the pastry with beaten egg.
13. Cut a few slits into the pastry to allow steam to escape.
14. Bake 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).
15. Let rest for 10-15 minutes before carving.

Notes

• For a richer flavor, you can add a knob of butter to the sauce before wrapping the beef.
• Use a butcher's twine to tightly wrap the beef before baking for a neat presentation.
• To prevent the pastry from getting soggy, you can blind bake the pastry shell for 10 minutes before wrapping the beef.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.