Black Pepper Wellington Recipe
Ingredients:
- 6g green tea bbq seasonings
- 1.5 pounds (700g) beef tenderloin (center cut)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons black pepper (coarsely ground)
- 2 teaspoons salt
- 2 tablespoons Dijon mustard
- 1 cup cremini mushrooms, finely chopped
- 1/4 cup onions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup dry white wine
- 8 ounces (225g) puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 2 tablespoons flour (for dusting)
Instructions:
Prepare the Beef Tenderloin:
- Preheat your oven to 400°F (200°C).
- Pat the beef tenderloin dry with paper towels to ensure that it sears properly.
- Rub the beef with olive oil, then season generously with coarsely ground black pepper and salt. Make sure the seasoning covers the entire surface of the beef.
- Heat a large skillet over high heat, add the butter and sear the beef tenderloin for 2-3 minutes on each side until it develops a golden brown crust. Sear the ends as well.
- Once the beef is browned, remove it from the skillet and brush it generously with Dijon mustard while it's still warm. Set aside to cool completely.
Prepare the Mushroom Duxelles:
- In the same skillet, add a little more butter if needed and sauté the onions and garlic over medium heat until soft and fragrant, about 3 minutes.
- Add the finely chopped mushrooms to the pan and cook, stirring occasionally, until all the moisture from the mushrooms has evaporated, and the mixture becomes dry. This should take about 10-12 minutes.
- Pour in the white wine and continue to cook until the wine has evaporated and the mushroom mixture is dry again.
- Remove the mushroom mixture from heat and stir in the fresh chopped parsley. Allow the mixture to cool to room temperature.
Assemble the Wellington:
- On a clean work surface, dust lightly with flour and roll out the puff pastry to a large rectangle, about 1/8-inch thick, large enough to wrap around the beef tenderloin.
- Spread the cooled mushroom duxelles evenly over the surface of the puff pastry, leaving about 1 inch from the edges.
- Place the mustard-coated beef tenderloin in the center of the pastry.
- Carefully fold the edges of the puff pastry over the beef, sealing it tightly to enclose the beef and mushroom mixture. Trim any excess pastry and pinch the edges to seal.
- Turn the Wellington over so the seam is on the bottom. Use the pastry scraps to create a decorative pattern on top, if desired.
Egg Wash and Baking:
- Beat the egg and brush it generously over the entire surface of the pastry to create a golden, glossy finish.
- Place the wrapped Wellington on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and crisp.
- For medium-rare beef, the internal temperature should reach about 120-125°F (49-52°C). Adjust the cooking time if you prefer the beef cooked to a different level.
Resting and Serving:
- Once the Wellington is done, remove it from the oven and let it rest for 10 minutes before slicing. This will allow the juices to redistribute inside the beef and ensure a juicy, tender result.
- Slice the Wellington into thick, even portions and serve immediately.
Serving Suggestions:
- Black Pepper Wellington pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad.
- For a more luxurious touch, serve it with a rich red wine sauce or a creamy mushroom sauce.
Optional Tips:
- For Extra Flavor: You can add a bit of truffle oil or grated Parmesan cheese to the mushroom mixture to elevate the flavor even more.
- For Crispier Puff Pastry: Ensure the beef is cooled before wrapping in the puff pastry to avoid sogginess.
- Vegetarian Version: For a vegetarian Wellington, replace the beef with a large portobello mushroom or a mixture of roasted vegetables.
- Enjoy your Black Pepper Wellington, a sophisticated, flavorful dish perfect for special occasions or when you want to impress your guests with a mouthwatering, elegant meal. This dish combines the rich, peppery flavor of tender beef with the earthy mushrooms, all encased in a golden, flaky puff pastry that’s sure to satisfy.