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Easy Beef Wellington Recipe - No Mushrooms

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Easy Beef Wellington
Easy Beef Wellington from www.mrfood.com

Description

Beef Wellington is a classic dish that is perfect for special occasions. It is a dish that consists of beef tenderloin that is coated in a layer of pâté and then wrapped in puff pastry before being baked. However, not everyone is a fan of mushrooms, which is a common ingredient in this dish. This is why we have come up with an easy beef Wellington recipe that does not include mushrooms, but still delivers all the delicious flavors that you expect from this dish.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is around 40 minutes.

Ingredients

  • 2 lbs beef tenderloin
  • 1/2 cup pâté (chicken liver or truffle pâté)
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife
  • Measuring cups and spoons

Method

  1. Preheat your oven to 425°F.
  2. Season the beef tenderloin with salt and pepper and set aside.
  3. In a small bowl, mix together the pâté, dijon mustard, garlic, and thyme.
  4. Roll out the puff pastry on a floured surface to a thickness of about 1/4 inch.
  5. Spread the pâté mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
  6. Place the seasoned beef tenderloin on top of the pâté mixture.
  7. Roll the puff pastry around the beef tenderloin, pressing the edges together to seal.
  8. Place the beef Wellington seam side down on a baking sheet lined with parchment paper.
  9. Brush the beaten egg over the top of the puff pastry.
  10. Bake for 40 minutes or until the puff pastry is golden brown and the beef is cooked to your desired level of doneness.
  11. Remove from the oven and let the beef Wellington rest for 5-10 minutes before slicing and serving.

Notes

This recipe serves 6-8 people and can be easily doubled for larger crowds. You can also make the beef Wellington ahead of time and refrigerate it until ready to bake. Just be sure to brush the egg wash on right before baking for the best results.

Nutrition Info

This recipe contains approximately 500 calories per serving, 30g of fat, 27g of carbohydrates, and 37g of protein.

Recipes FAQ

What can I substitute for pâté in this recipe?

If you don't have pâté or don't like it, you can substitute it with cream cheese or goat cheese.

Can I use a different cut of beef?

You can use a different cut of beef, but keep in mind that it may not be as tender as the tenderloin. You can also use pork or chicken if you prefer.

Can I freeze the beef Wellington?

Yes, you can freeze the beef Wellington before baking. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing. When ready to bake, thaw in the refrigerator overnight and then brush with the egg wash before baking.

Recipe Tips

  • Make sure your puff pastry is thawed before using it. You can thaw it in the refrigerator overnight or on the counter for 30 minutes.
  • Don't overwork the puff pastry when rolling it out, or it will become tough and not rise properly in the oven.
  • Let the beef Wellington rest for a few minutes before slicing to allow the juices to redistribute and the puff pastry to set.

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