This elegant recipe, in which beef tenderloin is wrapped in a mushroom mixture and baked in puff pastry, is a home-kitchen adaptation of the classic English Wellington. It's ideal for anyone seeking an impressive main dish for special occasions.
Rub the beef tenderloin with salt and black pepper, quickly sear each side over high heat, then set aside to cool.
Sauté the chopped mushrooms with grated onion in butter until the liquid evaporates, then let cool completely.
Layer the phyllo sheets on top of each other and spread the mushroom filling, place the seared tenderloin in the center, and wrap tightly.
Brush the top of the wrap with egg yolk and bake in a preheated oven until the phyllo turns golden.
After removing from the oven, be sure to let it rest for 10 minutes, then slice and serve.
Important: Be sure to cool the mushroom filling before wrapping it; hot filling can soften the pastry and cause it to tear. Caution: Be sure to let the Wellington rest for 10 minutes after taking it out of the oven before slicing, otherwise the filling may fall apart. Allergen: the pastry contains wheat flour (gluten) and egg.
Searing the entire surface of the tenderloin over high heat for a short time before wrapping it prevents the juices from escaping while it cooks in the oven.
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