Easy and delicious beef wellington that you can make without mushrooms. We will replace the mushroom duxelle with a mix of caramelized onions and crushed pistachio.
Fry the meat well on all sides to seal all the spores well.
1 1/4 lb Beef Fillet Mignon, Olive Oil
Season the meat with salt, pepper and grease well on all sides with mustard.
Salt, Black Pepper, 1 tablespoon Whole Granuled Mustard
In a food processor, crush the pistachio and mix it with caramelized onions.
3 oz Caramelized Onions, 1 1/2 oz Pistachio
Spread the puff pastry dough just enough that will allow you to wrap the meat on all sides.
14 oz Puff Pastry
Grease the caramelized onion mixture on the dough.
Put the meat in the middle and cover well on all sides of the dough, try to avoid too thick edges.
Line a baking tray with baking paper then place the meat wrapped in the dough on it with the side where the dough sticks down.
Grease well with a beaten egg, then make a few scratches with a fork for a more attractive look at the end.
1 Egg
Preheat the oven and bake the beef wellington at 350F for about 40 minutes.
Let the meat to rest for 20 minutes, then you can cut and serve.
Quick Note
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Notes
The success of your Beef Wellington depends largely on the quality of the beef. Opt for the finest and most tender cut of beef, which is the fillet mignon, to ensure a melt-in-your-mouth experience.
Sear the beef: Before wrapping the beef in puff pastry, it's essential to sear it on high heat. This step not only locks in the meat juices but also forms a flavorful crust on the outside. Make sure to sear all sides of the beef, including the top and bottom.
After baking the Beef Wellington, let it rest for about 10-15 minutes before slicing. This allows the juices to be redistributed, resulting in a more tender and flavorful dish. Generally, aim to rest the meat for half the time it was cooked.