Easy Beef Wellington - Food Wishes

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Slice and finely chop brown mushrooms.

Cook mushrooms in a ton of butter over medium-high heat with a pinch of salt until browned and dehydrated, stirring for a few minutes.

Add minced shallots (or onion and garlic) to the mushrooms and cook until softened and translucent.

Season with freshly ground black pepper and cayenne, then add 2-3 tablespoons of white wine and stir until evaporated.

Transfer mushroom mixture to a bowl and let cool to room temperature.

Mix in 2 ounces of truffle infused pate until well combined.

Season a 7-8 ounce piece of center-cut beef tenderloin on all sides with salt and black pepper.

Brown the beef in the same pan used for mushrooms with more butter over high heat, ensuring all sides are colored.

Transfer the browned beef to a plate and chill in the fridge.

Roll out a quarter of frozen puff pastry on a floured surface while still cold.

Spread about 3 tablespoons of mushroom pate mixture onto the pastry, shaped to match the fillet.

Spread Dijon mustard on the chilled beef and place it mustard-side down on the mushroom mixture.

Wrap the pastry around the beef, ensuring not to stretch the top too thin, and seal the edges.

Place the wrapped beef in the fridge for 15 minutes before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens