Affordable Washington Beef Wellington
Prep time 30 minutes
Bake time 30-45 minutes
Serves 4-6 people
2 pounds mushrooms
1 onion, finely diced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
2 pounds filet or sirloin steak/roast (thick cut)
1 package puff pastry (2 crusts), thawed
2 tablespoons your favorite mustard (I used Dijon)
1 egg, for egg wash
- Important: Allow meat to come to room temperature at least 1 hour prior to cooking. Pre-heat oven to 425 degrees.
- Chop mushrooms, onion, and garlic for the duxelles. Brown in a skillet with olive oil and butter.
- Liberally season steak with salt and pepper. In a separate skillet, over medium-high heat, brown steak on all sides, forming a nice crust over the entire surface. Remove from heat.
- Depending on the size and shape of steak/roast, you may need both puff pastry sheets. Roll out pastry and spread duxelles over it, leaving a half-inch lip around the edge.
- Spread mustard evenly over steak and place in the center of the puff pastry. Fold pastry around steak and close completely. Place on a parchment-lined baking sheet seam-side down.
- Brush pastry with beaten egg and sprinkle with coarse salt.
- Bake 30-45 minutes until the center reaches medium rare.
- Remove from the oven and allow to rest 10 minutes before slicing. Enjoy!
