This recipe is inspired by my love for classic dishes with a modern twist. I first encountered a Beef Wellington at a holiday dinner party where the luxurious flavors of the tender beef and the rich mushroom filling left a lasting impression. The intricate process of making a full Beef Wellington seemed both impressive and daunting. When I discovered this turnover version, it felt like finding a shortcut to a gourmet experience—one that’s just as delicious but significantly simpler to prepare.
Whether you’re hosting a festive gathering or just want to indulge in a touch of culinary luxury, this Beef Wellington Turnover is a perfect choice. Its elegant presentation and savory filling make it a standout dish that’s sure to impress.
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:
1 sheet puff pastry, thawed if frozen
Flour for dusting
1 egg, beaten (for egg wash)
Instructions
1. Prepare the Beef
Season the Beef: Start by seasoning the 1 pound of beef tenderloin with salt and black pepper. This basic seasoning is crucial for enhancing the natural flavors of the beef.
Sear the Beef: In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Once hot, add the beef tenderloin and sear it on all sides until a rich, golden brown crust forms. This step is essential for developing a deep flavor and locking in the juices.
Cool the Beef: After searing, remove the beef from the skillet and let it cool completely. This will make it easier to handle and ensure that it remains tender inside the pastry.
2. Prepare the Mushroom Duxelles
Cook the Mushrooms: In the same skillet used for the beef, add 1 cup of finely chopped mushrooms, 2 minced garlic cloves, and 1 tablespoon of fresh thyme. Cook the mixture over medium heat until the mushrooms release their moisture and turn a deep golden brown. This process usually takes about 10 minutes. The goal is to reduce the moisture to create a concentrated, flavorful paste.
Blend the Duxelles: Transfer the mushroom mixture to a food processor and blend it to a coarse paste. This paste, known as mushroom duxelles, will provide a rich, umami flavor that complements the beef perfectly.
3. Coat the Beef
Apply Dijon Mustard: Once the beef has cooled, brush it generously with 2 tablespoons of Dijon mustard. This adds a tangy layer of flavor that pairs beautifully with the rich beef.
Add Pâté (Optional): For an extra touch of luxury, spread a layer of pâté over the beef. This step is optional but adds a creamy, decadent element to the turnover.
4. Wrap in Mushroom Duxelles
Spread the Duxelles: Take the mushroom duxelles and spread it evenly over the beef. Ensure that the duxelles covers the entire surface of the beef, adhering to the mustard and pâté if used.
5. Roll in Puff Pastry
Prepare the Puff Pastry: Lightly flour a clean surface and roll out 1 sheet of puff pastry to smooth out any creases and make it large enough to wrap around the beef.
Wrap the Beef: Place the beef, covered in duxelles, in the center of the puff pastry. Fold the pastry around the beef, sealing the edges well to ensure no filling escapes during baking. Use a little water or beaten egg along the edges to help seal the pastry.
6. Chill
Refrigerate: Place the wrapped beef on a baking sheet and refrigerate for at least 15-20 minutes. Chilling helps the pastry firm up and maintain its shape during baking.
7. Preheat the Oven
Set the Temperature: Preheat your oven to 400°F (200°C). This high temperature ensures a crispy, golden finish on the puff pastry.
8. Brush with Egg Wash
Apply Egg Wash: Just before baking, brush the top of the puff pastry with a beaten egg. This step gives the pastry a beautiful, golden color and adds a glossy finish.
9. Bake
Bake the Turnover: Place the Beef Wellington Turnover on a baking sheet and bake in the preheated oven for 25-30 minutes. The pastry should be golden brown, and the beef should be cooked to your desired level of doneness. If you prefer your beef medium-rare, aim for an internal temperature of about 135°F (57°C).
10. Rest and Slice
Let it Rest: Once baked, remove the turnover from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute and makes slicing easier.
Slice and Serve: Carefully slice the Beef Wellington Turnover into individual servings. Serve on a platter, and enjoy the combination of flaky pastry, savory beef, and rich mushroom duxelles.
Tips
Customize the Filling: Feel free to add other ingredients to the mushroom duxelles, such as caramelized onions or spinach, to enhance the flavor profile. You can also experiment with different types of mushrooms for a unique twist.
Puff Pastry Tips: Work quickly with puff pastry to keep it from becoming too warm and soft. If it gets too soft, chill it again before wrapping the beef. If you have any leftover pastry, you can use it to make decorative shapes or mini turnovers.
Make-Ahead: Prepare the Beef Wellington Turnover up to the point of chilling. You can then bake it just before serving, making it a great option for entertaining or busy weeknights.
Conclusion
The Beef Wellington Turnover is a sophisticated yet approachable dish that brings together the rich flavors of a classic Beef Wellington in a convenient, hand-held format. With its buttery, flaky puff pastry and savory beef filling, it’s a treat that combines elegance with ease. Perfect for special occasions, holiday gatherings, or a refined weeknight dinner, this recipe offers a gourmet experience that’s as enjoyable to make as it is to eat. Whether you’re a seasoned cook or a culinary novice, this turnover is sure to become a cherished addition to your recipe collection. Enjoy the delicious layers of flavor and the satisfaction of serving a dish that’s both impressive and comforting.
