This elegant dish wraps beef tenderloin in a mushroom filling and phyllo pastry, adapting the British classic Beef Wellington for the home kitchen. It makes an impressive main course for a special occasion.
Season the beef tenderloin with salt and black pepper and quickly sear it on all sides over high heat. Set aside to cool.
Cook the chopped mushrooms and grated onion in butter until all the liquid has evaporated. Let the mixture cool completely.
Lay the phyllo sheets on top of one another and spread the mushroom filling over them. Place the seared tenderloin in the center and wrap it tightly.
Brush the pastry with egg yolk and bake in a preheated oven until the phyllo turns golden brown.
After removing it from the oven, let it rest for 10 minutes, then slice and serve.
Important: Cool the mushroom filling completely before wrapping it; warm filling can soften and tear the phyllo. Let the Wellington rest for 10 minutes after baking before slicing, or the filling may fall apart. Allergen information: Contains wheat (gluten from the phyllo) and eggs.
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