A delightful twist on the classic Beef Wellington, this recipe incorporates fresh herbs and a rich red wine sauce for an elevated flavor profile.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy pastry.
Season the beef tenderloin with salt and black pepper.
Let the seasoned beef rest for a few minutes to absorb the flavors.
Sear the beef in a hot pan until browned on all sides.
Searing locks in the juices and enhances the flavor.
Prepare the pastry by mixing flour, salt, and butter until crumbly. Add cold water gradually to form a dough.
Use cold butter and water to achieve a flaky texture.
Roll out the pastry into a rectangle large enough to wrap the beef.
Dust the surface with flour to prevent sticking.
Place the seared beef on the pastry, sprinkle with thyme, and wrap the pastry around the beef.
Seal the edges well to prevent leaks during baking.
Brush the pastry with beaten egg for a golden finish.
Ensure even coverage for a uniform golden color.
Bake the wrapped beef on a baking sheet for 35 minutes.
Check the internal temperature to ensure the beef is cooked to your preference.
In a saucepan, combine red wine, black pepper, and any drippings from the beef. Simmer until slightly thickened.
Stir constantly to prevent burning and achieve a smooth sauce.
Serve slices of the Beef Wellington with the red wine sauce on the side.
Garnish with fresh thyme for an elegant presentation.
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