Ingredients:

  • 12 oz (340g) beef tenderloin
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp freshly ground black pepper (1g)
  • 8 oz (227g) cremini mushrooms
  • 1 tbsp unsalted butter (14g)
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1 tbsp dry sherry (15ml)
  • 1/4 tsp fresh thyme leaves, chopped (1g)
  • Salt and pepper to taste
  • 1 sheet (14.1 oz/400g) all-butter puff pastry
  • 1 large egg, beaten

Instructions:

  1. Season beef medallions with salt and pepper. Sear in olive oil over medium-high heat until browned but rare inside (1-2 minutes per side). Chill for 15 minutes.
  2. Melt butter in a saucepan, add shallot and garlic and sauté until softened. Add mushrooms, thyme, salt, and pepper. Cook until liquid evaporates (8-10 minutes). Stir in sherry and cook for 1 minute. Let cool.
  3. Roll out puff pastry to 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out 12 hearts.
  4. Place a heart of puff pastry on parchment paper. Top with duxelles, then a chilled beef medallion, then more duxelles. Place another puff pastry heart on top.
  5. Gently press the edges of the puff pastry hearts together to seal. Brush the tops of the Wellingtons with the beaten egg.
  6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until pastry is golden brown and beef is cooked to desired doneness.
  7. Let the Wellingtons rest for a few minutes before serving.