Herb-Crusted Beef Wellington with Portobello Mushrooms

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
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Herb-Crusted Beef Wellington with Portobello Mushrooms is a classic dish reimagined with a fresh, earthy twist. The combination of tender beef, aromatic herbs, and rich portobello mushrooms wrapped in a flaky puff pastry makes this a standout centerpiece for any special occasion.

Ingredients for Herb-Crusted Beef Wellington with Portobello Mushrooms

The star of this dish is the beef tenderloin, known for its tenderness and rich flavor. Pair it with portobello mushrooms, which bring an earthy, hearty taste that complements the beef perfectly.

Olive oil helps sear the beef, creating a flavorful crust, while unsalted butter adds richness to the sautéed mushrooms. The herb trio of parsley, thyme, and rosemary creates a fragrant crust that elevates the dish.

Dijon mustard lends a tangy sharpness, enhancing the meat's flavors, and a puff pastry sheet wraps everything in a golden, flaky blanket. Finally, a beaten egg seals the pastry and gives it a beautiful sheen.

Tips & Tricks

  • Ensure the beef is cool before wrapping it in pastry to prevent sogginess.
  • If the pastry edges start to brown too quickly, cover them with foil.
  • Use a meat thermometer to check the beef's internal temperature for your preferred doneness.

Serving Suggestions

This Beef Wellington pairs beautifully with a side of roasted vegetables like carrots and asparagus. A creamy mashed potato or a simple green salad with vinaigrette also complements it well. A glass of red wine, such as a Cabernet Sauvignon, highlights the dish's flavors perfectly.

Frequently Asked Questions

Can I use a different type of mushroom?
Yes, cremini or button mushrooms can be used, but portobellos add a richer flavor.
Can this be prepared in advance?
You can prepare the beef and mushroom mixture a day ahead, but assemble the Wellington just before baking to keep the pastry crisp.

Herb-Crusted Beef Wellington with Portobello Mushrooms Recipe Walkthrough

Start by preheating your oven to 400°F (204°C). This ensures it's ready when you need it. Take your beef tenderloin and season it well with salt and pepper. It’s essential to flavor every layer.

Heat up the olive oil in a pan over medium-high heat. Sear the beef on all sides until it's browned. This locks in the juices and adds a rich flavor. Set the seared beef aside to cool.

In the same pan, add unsalted butter and toss in the portobello mushrooms. Sauté them until they’re tender, letting them release their moisture and soak up the butter's flavor. Set these aside to cool as well.

Mix your chopped parsley, thyme, and rosemary in a bowl. Once the beef is cool, brush it generously with Dijon mustard. Roll the mustard-coated beef in the herb mixture, pressing gently so the herbs stick well.

Roll out your puff pastry and place the cooled mushroom mixture in the center. Position the beef on top of the mushrooms. Wrap the pastry around the beef, sealing the edges with the beaten egg to keep everything snug.

Transfer your wrapped beef to a baking tray. Brush it with more egg to give the pastry a glossy finish. Bake for about 25-30 minutes, or until the pastry is golden brown and crispy.

Why You'll Love This Recipe

  • Aromatic herbs infuse the beef with incredible flavor.
  • The portobello mushrooms add a savory, umami depth.
  • Puff pastry offers a perfect, crispy contrast to the tender beef.
  • The whole dish comes together in under an hour.
  • Impressive presentation for dinner parties and celebrations.

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

Step-by-step 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.

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