Beef Wellington with Puff Pastry and Mushrooms

🧂 Ingredients

• ✓
  Solomillo de ternera

  1kg
• ✓
  Hojaldre

  500g
• ✓
  Champiñones

  400g
• ✓
  Chalota

  2 unidades
• ✓
  Ajo

  3 dientes
• ✓
  Tomillo fresco

  2 ramas
• ✓
  Mostaza de Dijon

  2 cucharadas
• ✓
  Jamon serrano

  6 lonchas
• ✓
  Huevo

  2 unidades
• ✓
  Mantequilla

  40g
• ✓
  Aceite de oliva

  2 cucharadas
• ✓
  Sal y pimienta

  al gusto

📋 Instructions

1. 1

   Pat beef tenderloin dry with paper towels and season generously.

2. 2

   Heat cast iron skillet over very high heat.

3. 3

   Sear tenderloin on all sides until well browned.

4. 4

   Remove from heat and let cool 10 minutes.

5. 5

   Roll out puff pastry and cover with mushroom duxelles layer.

6. 6

   Place tenderloin on pastry and roll tightly.

7. 7

   Brush with beaten egg and make decorations with trimmings.

8. 8

   Refrigerate 30 minutes before baking.

9. 9

   Preheat oven to 200 degrees Celsius.

10. 10

    Bake 25-30 minutes until pastry is golden.

11. 11

    Rest 10 minutes before slicing.

12. 12

    Serve with red wine sauce and roasted vegetables.