Herb-Crusted Beef Wellington with Portobello Mushrooms

Discover a delightful twist on the classic Beef Wellington with this Herb-Crusted variation, featuring earthy portobello mushrooms and a flavorful herb crust, perfect for a gourmet dining experience at home.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs beef tenderloin

4 large portobello mushrooms, finely chopped

1 tbsp olive oil

Salt and pepper to taste

1/2 cup fresh parsley, chopped

1/4 cup fresh thyme, chopped

1/4 cup fresh rosemary, chopped

3 tbsp Dijon mustard

1 sheet puff pastry

1 egg, beaten

1 tbsp unsalted butter

Instructions

1. Preheat the oven to 400°F (204°C).

2. Season beef tenderloin with salt and pepper.

3. Heat olive oil in a pan over medium-high heat and sear the beef on all sides, then set aside to cool.

4. In the same pan, add butter and sauté portobello mushrooms until tender; let cool.

5. Mix parsley, thyme, and rosemary in a bowl.

6. Brush Dijon mustard over the cooled beef and roll it in the herb mixture.

7. Lay out the puff pastry, place the mushroom mixture in the center, and position the beef on top.

8. Wrap the beef with pastry, sealing edges with beaten egg.

9. Place on a baking tray, brush with egg, and bake for 25-30 minutes until the pastry is golden brown.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F until warmed through, about 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.