Beef tenderloin wrapped in mushrooms and puff pastry. A classic dinner party centerpiece that's worth the effort.
SHOPPING: Center-cut beef tenderloin, trimmed. All-butter puff pastry.
Ingredients
Scale
Measurement units
- Beef tenderloin, center cut
- Kosher salt
- Black pepper
- Vegetable oil
- Cremini mushrooms
- Shallots, minced
- Fresh thyme leaves
- Butter
- Dijon mustard
- Puff pastry sheet
- Egg for wash
Ingredients
Scale
Measurement units
- Beef tenderloin, center cut
- Kosher salt
- Black pepper
- Vegetable oil
- Cremini mushrooms
- Shallots, minced
- Fresh thyme leaves
- Butter
- Dijon mustard
- Puff pastry sheet
- Egg for wash
Instructions
Make the duxelles
Make the duxelles
Sear and wrap
Sear and wrap
Bake until done
Bake until done
Let rest
Let rest
Tomorrow's Meal
Beef Wellington Hash with Crispy Mushroom Crust
Diced cold beef Wellington pan-fried until the pastry crust shatters, mixed with caramelized onions and served with a fried egg on top
You'll need to pick up:
Butter for frying1-2 eggsFresh thyme for garnishFleur de sel for finishing
Quick overview:
- 1.Cut cold beef Wellington into 1/2-inch cubes, separating pastry from beef mixture
- 2.Heat 2 tablespoons butter in large skillet over medium-high heat
- 3.Fry beef and pastry pieces 3-4 minutes until pastry is golden and shattered, beef is warmed through
- 4.Push hash to sides, crack eggs into center, fry to your preference
- 5.Toss everything together gently, season with fleur de sel and thyme
- 6.Serve immediately while pastry is still crispy
Before you cook
Cook notes
- • SHOPPING: Center-cut beef tenderloin, trimmed. All-butter puff pastry.
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