Name: Classic beef wellington
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1 serving
Ingredients: 5 oz beef tenderloin steak, 1.5-inches thick, trimmed; 3.5 oz white button mushrooms, finely minced; 1/2 shallot, finely minced; 1 clove garlic, minced; 1/4 cup frozen puff pastry, thawed; 1/2 large egg white, beaten; 5 oz green beans, trimmed; 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp Dijon mustard; 1 tsp lemon juice; 2 tbsp water

Instructions

Prep 25 min · Cook 40 min

Heat half the olive oil in a small skillet over high heat. Season the beef with half the salt and pepper. Sear the beef until browned on all sides, about 2 minutes. Place the beef on a plate and chill in the freezer for 15 minutes to cool completely.
While beef chills, wipe out the skillet and add the rest of the oil over medium heat. Add mushrooms, shallots, garlic, thyme, and the rest of the salt and pepper. Cook until the moisture has evaporated and the mixture is paste-like, about 8 minutes. Chill the mixture in the freezer for 10 minutes.
Preheat oven to 400°F. Roll the puff pastry on parchment paper into a square. Brush the beef with Dijon mustard. Spread the mushroom mixture over the pastry, leaving a 1-inch border. Place the beef in the center, wrap the pastry around it, and pinch to seal. Place seam-side down on a baking sheet. Cut 2 small vents in the top.
Brush the pastry with the beaten egg white. Bake until the pastry is golden brown and the beef reaches an internal temperature of 125°F for medium-rare. Done when thermometer in center reads 125°F.
Let the wellington rest on the pan for 10 minutes. While it rests, simmer the green beans in a small pot with the water until tender, about 5 minutes. Drain, then toss with lemon juice and a pinch of salt.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes