Beef Wellington with Mushroom Duxelles

#BeefWellington #MushroomDuxelles #Delicious

Beef Wellington with Mushroom Duxelles

This classic beef dish is elevated with the addition of mushroom duxelles, creating a delicious gourmet meal. The tender beef is encased in a crisp puff pastry, and the flavorful duxelles adds a layer of flavor and texture. A perfect dish for a special occasion or dinner party.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 1 tsp salt
• 1 tsp pepper
• 4 tbsp olive oil, divided
• 1/2 cup mushrooms, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup parsley, finely chopped
• 1 tbsp Worcestershire sauce
• 2 sheets puff pastry, thawed
• 1 egg, whisked
• 2 tbsp butter

Directions:

1. Preheat oven to 425F. Rub beef with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add beef and cook for 3-4 minutes per side, or until browned. Remove from skillet and set aside.
2. In same skillet, heat remaining 2 tbsp olive oil. Add mushrooms and garlic and cook for 3 minutes. Add white wine and cook for 1 minute. Stir in parsley and Worcestershire sauce and cook for an additional minute. Remove from heat and set aside.
3. Lay one sheet of puff pastry out on a lightly floured surface. Place beef in center of pastry and top with mushroom mixture. Place second sheet of pastry over beef and crimp edges. Brush pastry with egg wash. Cut a few slits in pastry to allow steam to escape. Place on a baking sheet and bake for 25-30 minutes, or until pastry is golden brown.
4. Remove from oven and let rest for 10 minutes. Serve with butter.

#BeefWellington #MushroomDuxelles #Delicious