Ingredients
Scale
- 1 center-cut beef filet mignon (or sirloin/tenderloin)
- 8 oz mushrooms, finely chopped
- 1 package puff pastry (store-bought)
- 1 egg, beaten (for brushing)
- 1 cup cream
- 1 cup shredded cheese (cheddar, parmesan, or Gruyère)
- 4 cloves garlic, minced
- 2 tablespoons butter
- Salt and black pepper to taste
- Mixed vegetables (carrots, peas, broccoli)
- 1 cup broth
Instructions
- Pat the beef dry and sear it in a hot pan until browned on all sides, then set aside to chill.
- Sauté the chopped mushrooms in butter until they are dry and fragrant.
- Roll out the puff pastry, add the sautéed mushrooms, place the beef on top, and roll it up tightly, sealing with beaten egg.
- Brush the outside with egg wash and bake at 425°F until the pastry is puffed and golden.
- For the garlic cheese sauce, melt butter in a pan, add minced garlic until fragrant, then stir in cream and cheese until smooth.
- Cook the mixed vegetables in broth until tender, then add cream and seasoning to taste.
- Slice the Wellington, drizzle with garlic cheese sauce, and serve with creamy vegetables.
Notes
Assemble the Wellington log a day ahead and store in the fridge before baking. Leftovers can be reheated in the oven, not the microwave.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten-Free (if using gluten-free pastry)
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg