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Beef Tenderloin in Puff Pastry

17/11/2023

Beef Tenderloin in Puff Pastry is a refined and tasty dish, suitable for special occasions. Here’s how to prepare it.

Ingredients

  • 1 piece of beef tenderloin (about 600-700g)
  • 1 roll of puff pastry
  • Dijon mustard or mustard, to taste
  • 250g of champignon mushrooms
  • 1 shallot
  • Butter, to taste
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste
  • 1 egg yolk for brushing

Preparation

  1. Preheat oven to 200 °C.
  2. Clean the mushrooms well, chop them finely along with the shallot and sauté in a pan with a bit of butter until they lose all their water and start to brown. Season with salt and pepper to taste and set aside.
  3. In another pan, heat a drizzle of oil and a bit of butter, then sear the tenderloin on all sides to seal in the juices. Once seared, let it cool for a few minutes and then spread with mustard on all sides.
  4. Roll out the puff pastry and distribute the mushroom and shallot mixture on top, leaving a free edge around the sides.
  5. Place the tenderloin in the center and wrap it with the puff pastry, sealing the edges well to prevent leaks during cooking.
  6. Turn it so that the seam is on the bottom side and place the tenderloin on a baking tray lined with parchment paper.
  7. Brush the wrapped tenderloin with the egg yolk and make a few slits on the surface to allow moisture to escape during cooking.
  8. Bake in the oven for about 20-25 minutes or until the puff pastry is golden and crispy.
  9. Remove from the oven and let rest for a couple of minutes before cutting, to allow the juices to settle.

A tip: The internal temperature of the tenderloin should be about 52-55 °C for a rare cook. If you prefer it more well-done, leave it in the oven a little longer.

Curiosity

The “Beef Tenderloin in Puff Pastry” is also known as “Beef Wellington” and it is said to take its name from the Duke of Wellington, who won the Battle of Waterloo. The traditional recipe also includes a layer of duxelles (the chopped mushroom and shallot mixture) and sometimes a crêpe or Parma ham to separate the puff pastry from the meat and keep it dry.

Beef Tenderloin in Puff Pastry