Description
A festive and elegant twist on the classic Beef Wellington featuring a spiced cranberry filling that adds a burst of tart sweetness, wrapped in flaky puff pastry for a stunning and flavorful main dish perfect for holiday dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Cranberry Filling
- 1 large shallot, finely chopped
- 1 cup fresh cranberries
- 1/2 cup cranberry sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme, chopped
Pastry and Finishing
- 1 pound puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it is hot enough for baking the Beef Wellington, which will create a crispy, golden puff pastry.
- Season and Sear Beef: Season the beef tenderloin evenly with salt and black pepper. Heat olive oil in a pan and sear the beef on all sides until it is browned, locking in juices and flavor.
- Prepare Cranberry Mixture: In the same or another pan, sauté the finely chopped shallots until translucent and soft. Add fresh cranberries, cranberry sauce, and chopped thyme. Cook the mixture until the cranberries burst, creating a spiced, fruity filling.
- Layer Mustard and Cranberries: Remove the beef from heat and brush the surface with Dijon mustard. Spread the warm cranberry mixture over the mustard-coated beef, ensuring an even layer.
- Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Place the beef with cranberry filling onto the pastry and wrap it tightly, sealing all edges completely to prevent filling leakage during baking.
- Egg Wash and Vent: Brush the wrapped pastry with the beaten egg to give a glossy, golden finish when baked. Cut small slits in the pastry to allow steam to escape while baking.
- Bake: Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the puff pastry is golden brown and cooked through.
- Rest and Serve: Once baked, let the Beef Wellington rest for 10 minutes to allow the juices to redistribute, making slicing neater and the meat tender.
Notes
- Use fresh cranberries for the best tart flavor; cranberry sauce adds sweetness and helps bind the filling.
- Ensure the puff pastry is cold before wrapping to prevent it from becoming soggy.
- Resting the beef after baking is crucial for juicy slices and easier carving.
- Chill the wrapped Wellington before baking if time allows, to help pastry maintain structure.
- Serve with roasted vegetables or a simple green salad for a balanced meal.
