Name: Beef Wellington Recipe
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Ingredients: 1 (2-3 lb) center-cut beef tenderloin (preferably Halal-certified); 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons Dijon mustard (Halal); 1 lb cremini or button mushrooms, finely chopped; 2 tablespoons unsalted butter; 1 small onion, finely diced; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme); 2 tablespoons parsley, finely chopped; Salt and pepper to taste; 10-12 slices of Halal-certified turkey or chicken pastrami (instead of prosciutto); 1 sheet of puff pastry (ensure it’s Halal and does not contain alcohol or lard); 1 egg, beaten (for egg wash); Flour, for dusting; Beef Tenderloin: The star of the show, beef tenderloin is incredibly tender and lean, offering a melt-in-your-mouth texture when cooked correctly.; Mushroom Duxelles: This mixture of finely chopped mushrooms, onions, and garlic brings a savory umami flavor to the dish, complementing the beef perfectly.; Puff Pastry: The crispy, flaky pastry adds both texture and elegance, encasing the beef and mushroom duxelles in a golden shell.; Halal Turkey Pastrami: Substituting the pork-based prosciutto with Halal turkey pastrami gives the dish a savory, slightly smoky flavor while remaining Halal-friendly.

Ingredients

Scale

For the Beef:

1 (2-3 lb) center-cut beef tenderloin (preferably Halal-certified)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard (Halal)

For the Mushroom Duxelles:

1 lb cremini or button mushrooms, finely chopped
2 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons parsley, finely chopped
Salt and pepper to taste

For the Assembly:

10–12 slices of Halal-certified turkey or chicken pastrami (instead of prosciutto)
1 sheet of puff pastry (ensure it’s Halal and does not contain alcohol or lard)
1 egg, beaten (for egg wash)
Flour, for dusting

Ingredient Highlights:

Beef Tenderloin: The star of the show, beef tenderloin is incredibly tender and lean, offering a melt-in-your-mouth texture when cooked correctly.
Mushroom Duxelles: This mixture of finely chopped mushrooms, onions, and garlic brings a savory umami flavor to the dish, complementing the beef perfectly.
Puff Pastry: The crispy, flaky pastry adds both texture and elegance, encasing the beef and mushroom duxelles in a golden shell.
Halal Turkey Pastrami: Substituting the pork-based prosciutto with Halal turkey pastrami gives the dish a savory, slightly smoky flavor while remaining Halal-friendly.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef Tenderloin:

Sear the Beef: Heat the olive oil in a large skillet over high heat. Once hot, season the beef tenderloin generously with salt and pepper. Sear the beef on all sides for 2-3 minutes until a rich brown crust forms. Remove the beef from the skillet and let it cool for about 10 minutes.
Coat with Mustard: Brush the beef with Dijon mustard on all sides. Set aside to prepare for the next steps.

Prepare the Mushroom Duxelles:

Cook the Mushrooms: In the same skillet, melt the butter over medium heat. Add the onions and garlic, sautéing for about 3-4 minutes until soft and aromatic. Add the chopped mushrooms and thyme. Cook, stirring occasionally, for 10-15 minutes, or until the mushrooms release their moisture and become dry. Season with salt and pepper to taste, then remove from heat and stir in the fresh parsley. Let the mixture cool completely before moving on.

Assemble the Beef Wellington:

Wrap with Turkey Pastrami: On a piece of plastic wrap, lay out the slices of turkey pastrami, slightly overlapping. Spread the cooled mushroom duxelles evenly over the turkey pastrami, then place the beef tenderloin on top. Using the plastic wrap, tightly roll the beef into the turkey pastrami and mushroom mixture, ensuring it is fully wrapped. Chill in the fridge for 30 minutes to firm up.
Prepare the Puff Pastry: Roll out the puff pastry on a floured surface to a size large enough to wrap around the entire beef tenderloin. Gently unroll the beef from the plastic wrap and place it in the center of the puff pastry.
Wrap in Puff Pastry: Fold the edges of the pastry over the beef, sealing it tightly. Trim any excess pastry and press the edges to seal. For a more decorative look, you can create patterns on the pastry using a fork or knife.
Apply Egg Wash: Brush the entire pastry with the beaten egg to create a golden, glossy finish.

Bake the Beef Wellington:

Bake: Preheat your oven to 400°F (200°C). Place the wrapped Beef Wellington on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 130-135°F (54-57°C) for medium-rare doneness. Adjust the baking time based on your desired level of doneness.
Rest the Beef: Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute for a juicier and more flavorful cut.

Slice and Serve:

Serve: Slice the Beef Wellington into thick slices, approximately 1-1.5 inches each, and arrange on a serving platter. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Prep Time: 1hour 15mins
Cook Time: 1hour 15minutes

Nutrition

Serving Size: 8
Calories: 500
Fat: 25g
Carbohydrates: 40g
Protein: 35g