Beef Wellington Turnover

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:

1 sheet puff pastry, thawed if frozen
Flour for dusting
1 egg, beaten (for egg wash)

DIRECTIONS:

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:

Chill the wrapped beef in the refrigerator for at least 15-20 minutes to allow the pastry to firm up …