A gourmet twist on the classic Beef Wellington featuring a flavorful blue cheese layer and a rich port wine reduction, perfect for special occasions.
This variation of Beef Wellington brings a touch of elegance to the table, inspired by classic French techniques with a modern twist for the cheese lover.
1.5 lbs beef tenderloin
8 oz blue cheese, crumbled
1 sheet puff pastry
2 tbsp olive oil
1 tbsp Dijon mustard
8 oz cremini mushrooms, finely chopped
2 cloves garlic, minced
1/4 cup shallots, minced
1/4 cup port wine
1 egg, beaten
Salt and pepper to taste
1 tbsp fresh thyme, chopped
1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until browned. Set aside to cool.
3. In the same skillet, add mushrooms, garlic, and shallots. Cook until softened. Add port wine and thyme, cooking until liquid is reduced. Cool mixture.
4. Roll out puff pastry on a floured surface. Spread Dijon mustard over the pastry, leaving a border.
5. Place the mushroom mixture, blue cheese, and beef tenderloin on the pastry. Wrap pastry around the beef, sealing edges with beaten egg.
6. Brush the outside of the pastry with egg. Place on a baking sheet and bake for 25-30 minutes until golden brown.
7. Let rest for 10 minutes before slicing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.
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