Beef Wellington Recipe

Ingredients:

• 2 beef tenderloin fillets (about 1.5 pounds each)
• 1 tablespoon black tea powder
• 1 cup boiling water
• 1/2 cup dijon mustard
• 1 pound puff pastry, thawed
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, cleaned and finely chopped
• 1/2 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter

Instructions:

Prepare the Black Tea Marinade:

• In a small bowl, mix the black tea powder with the boiling water. Allow the tea to steep for 3-4 minutes, then strain and let it cool. This mixture will be used to marinate the beef tenderloin.

Marinate the Beef:

• Place the beef tenderloin fillets in a shallow dish and pour the cooled black tea marinade over them. Cover and refrigerate for at least 1 hour or up to 4 hours.

Prepare the Mushroom Duxelle:

• In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for an additional 1 minute, stirring constantly.
• Add the chopped mushrooms and cook until all the moisture has evaporated and the mushrooms are browned, about 10 minutes.
• Season the mushroom mixture with salt, pepper, and chopped parsley. Remove from heat and let it cool.

Assemble the Wellington:

• Preheat your oven to 400°F (200°C).
• Remove the beef from the marinade and pat it dry. Spread a layer of dijon mustard over the surface of each beef tenderloin fillet.
• Place a portion of the cooled mushroom duxelle along the length of each fillet, then roll the fillet up tightly, encasing the duxelle. Season the outside of the beef with salt and pepper.

Wrap in Puff Pastry:

• On a lightly floured surface, roll out the puff pastry to a large rectangle. Place the rolled beef fillet seam-side down on the pastry, leaving enough pastry to fold over the top.
• Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, sealing the edges with the egg wash. Crimp the pastry to create a seal and trim any excess.

Bake the Wellington:

• Place the beef Wellington on a baking sheet lined with parchment paper. Score the top of the pastry with a sharp knife and brush the entire Wellington with the beaten egg.
• Bake for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.

Rest and Serve:

• Remove the Wellington from the oven and let it rest for 10 minutes before slicing.
• Slice the Wellington and serve with your favorite side dishes.
• Enjoy your Beef Wellington with a hint of black tea flavor, perfect for a special occasion or a sophisticated dinner party. The tender beef and flaky puff pastry create a classic and elegant main course.