Description
A classic dish featuring a tender beef fillet coated with mushroom duxelles and wrapped in flaky puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces mushrooms, finely chopped
- 4 ounces pâté
- 1 puff pastry sheet
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until soft.
- Add chopped mushrooms, salt, and pepper; cook until the moisture evaporates.
- Season the beef with salt and pepper, sear it in a hot pan until browned on all sides, then brush with Dijon mustard.
- Spread mushroom mixture over the beef, then wrap it in pâté and pastry.
- Brush the pastry with beaten egg and place it on a baking sheet.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let rest before slicing and serving.
Notes
- For best results, use high-quality beef tenderloin.
- Ensure the pastry is chilled before wrapping.
- Pair with a light red wine.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg