British · United Kingdom

Herb-Crusted Beef Wellington

Name: Herb-Crusted Beef Wellington
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 beef tenderloin (1.5 kg); 200 g mushrooms, finely chopped; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp thyme; 1 tbsp rosemary; 1 tbsp parsley; 1 tbsp olive oil; 1 sheet puff pastry; 1 egg, beaten; salt and pepper; 1 tbsp breadcrumbs

A refined version of the British classic, featuring a beef tenderloin with a herb-crusted puff pastry and mushroom filling.

65 minutes4 servings

Method

Preheat oven to 220°C (425°F).
Sauté mushrooms, onion, garlic, thyme, rosemary, and parsley in olive oil until soft.
Season the beef tenderloin with salt and pepper, then wrap with the mushroom mixture.
Mix breadcrumbs with herbs and spread over the beef.
Cover with puff pastry, brush with beaten egg, and bake for 25-30 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

British Cuisine Beef Wellington Herb Crust Puff Pastry United Kingdom recipes

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