Description
A festive twist on the traditional Beef Wellington with a spiced cranberry filling.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 1 cup fresh cranberries
- 1/2 cup cranberry sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef with salt and pepper, then sear in olive oil until brown on all sides.
- In a pan, sauté shallots until soft, then add cranberries, cranberry sauce, thyme, and cook until cranberries burst.
- Spread Dijon mustard over the beef, then layer the cranberry mixture on top.
- Roll out puff pastry, wrap the beef and cranberry filling tightly, sealing the edges.
- Brush with beaten egg and cut slits for steam.
- Bake for 25-30 minutes until the pastry is golden brown.
- Let it rest for 10 minutes before slicing.
Notes
- Using fresh cranberries gives a nice tartness to balance the richness of the beef.
- Ensure the beef is at room temperature before searing for even cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg