Ingredients:
- 1 lb beef tenderloin
- 1 package puff pastry
- 1/2 cup mushrooms, finely chopped
- 1 tbsp Dijon mustard
- 1 egg, beaten
- Peppercorn Sea Salt, for seasoning
Instructions:
- Preheat Oven: Heat oven to 400°F (200°C).
- Sear the Beef: In a hot pan, sear the beef tenderloin on all sides until browned. Let cool slightly.
- Prepare the Filling: Combine the chopped mushrooms with Dijon mustard and season generously with Peppercorn Sea Salt.
- Assemble the Wellingtons: Roll out the puff pastry and cut into portions. Place a layer of the mushroom mixture onto each pastry piece, followed by the seared beef. Wrap the pastry around the filling, sealing the edges.
- Brush and Bake: Brush each wrapped parcel with beaten egg. Bake on a parchment-lined baking sheet for 20–25 minutes, or until golden brown and flaky.
- Serve: Garnish with fresh herbs and a sprinkle of Peppercorn Sea Salt before serving.
Why Peppercorn Sea Salt?
Peppercorn Sea Salt enhances the savory richness of the beef and mushrooms, creating a perfectly balanced flavor that’s bold yet sophisticated.
Serving Tip:
Arrange on a decorative platter with sprigs of rosemary or thyme for a festive touch. These mini beef Wellingtons pair beautifully with red wine or champagne, making them ideal for New Year’s Eve celebrations.
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