Savory Beef Wellington | Thermomix Recipe
Prep Time: 17 minutes | Cook Time: 40 minutes | Total Time: 57 minutes | Servings: 4 | Cuisine: International
Nutrition Facts (per serving):
Calories: 450 kcal | Fat: 28 g | Carbs: 20 g | Protein: 30 g | Sodium: 350 mg | Fiber: 2 g
Beef Wellington: A Restaurant-Style Classic
Looking to elevate your next dinner gathering? Beef Wellington is a stunning dish that transforms any meal into a special occasion. Combining the tenderness of beef, the earthy aroma of mushrooms, and the crisp golden pastry, this dish is as delicious as it is beautiful.
Perfect for celebrations, romantic dinners, or just to treat yourself, this recipe strikes the perfect balance between ease and sophistication. With the help of your Thermomix and a dash of creativity, you’ll impress your guests with a meal that seems like it came from a five-star restaurant. Are you ready to make this culinary gem?
Ingredients:
- 1.5 lbs beef tenderloin (trimmed)
- 1 cup mushrooms, finely chopped (e.g., cremini or button)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup brandy
- 1 package (14 oz) puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
Instructions:
Preparation Step by Step
1. Preheat the Oven and Prepare the Sofrito:
- Preheat your oven to 400°F (200°C).
- In the Thermomix bowl, add 2 tablespoons of olive oil, 2 tablespoons of butter, and 1 chopped onion.
- Chop finely for 5 seconds on Speed 5.
- Scrape down the sides with a spatula, then sauté for 4 minutes on Spoon Speed at Varoma temperature until softened.
2. Cook the Mushrooms:
- Add 1 cup of finely chopped mushrooms to the bowl, seasoning with a pinch of salt and pepper.
- Cook for 3 minutes at Varoma temperature, reverse rotation, Spoon Speed.
- Pour in 1/4 cup of brandy and cook for an additional 2 minutes using the same settings. Set aside the mixture.
3. Sear the Tenderloin:
- In a large skillet, heat a splash of olive oil.
- Season the beef tenderloin with salt and pepper, and sear on high heat for a few minutes on each side until browned. Remove from the pan and let it rest.
4. Assemble the Wellington:
- Roll out the puff pastry on a floured surface.
- Place the reserved mushroom mixture evenly on the pastry, leaving a border around the edges.
- Lay the seared beef on top of the mushrooms and wrap the pastry around it, sealing the edges well.
5. Decorate and Bake:
- Use any leftover pastry to create fun decorations (like leaves or braids) on the top.
- Brush the pastry with the beaten egg to give it a shiny, golden finish.
- Bake in the oven at 425°F (220°C) for 15-20 minutes, or until the pastry is golden brown.
6. Serve and Enjoy:
- Allow the Beef Wellington to rest for a few minutes for easier slicing.
- Cut into thick slices and serve warm with the crispy pastry and flavorful mushroom filling.
Pro Tips for Perfect Results:
- Crispy Puff Pastry: Keep the pastry cold while working with it to ensure it puffs beautifully in the oven.
- Intense Mushroom Flavor: For an extra kick, toss in some minced garlic or consider using shiitake mushrooms.
- Ideal Sides: Pair this dish with creamy mashed potatoes or steamed vegetables for a complete meal.
- Extra Shine: For a deeper golden color, mix a pinch of sugar into the beaten egg for the egg wash.
- Avoid Dry Beef: Take care not to overcook the beef before wrapping it in pastry for the best texture.
Now you are ready to make an extraordinary Beef Wellington that will have everyone at your table raving! Enjoy your culinary adventure with this elegant dish, perfect for any special occasion.
