A Beef Wellington Turnover is a delightful twist on the classic Beef Wellington, combining the rich flavors of beef, mushrooms, and puff pastry in a convenient hand-held form. Perfect for elegant appetizers or a unique main course, this recipe is sure to impress your guests. Here’s how you can make Beef Wellington Turnovers:
Ingredients:
For the Filling:
1 pound beef tenderloin, trimmed
Salt and black pepper to taste
2 tablespoons olive oil
1 cup finely chopped mushrooms (such as cremini or button mushrooms)
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
2 tablespoons Dijon mustard
1/2 cup pâté (optional)
For the Assembly:
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Instructions:
Prepare the Beef:
Season the beef tenderloin with salt and black pepper. In a skillet over medium-high heat, heat olive oil. Sear the beef on all sides until browned. Remove from the pan and let it cool.
Prepare the Mushroom Duxelles:
In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown. Remove excess liquid.
Blend the mushroom mixture to a coarse paste. This is known as mushroom duxelles.
Coat the Beef:
Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.
Wrap in Mushroom Duxelles:
Spread a layer of mushroom duxelles over the beef.
Roll in Puff Pastry:
Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.
Chill:
