Description
This Spiced Cranberry Beef Wellington combines tender, perfectly seared beef tenderloin with a tangy, aromatic cranberry filling wrapped in flaky puff pastry. Infused with fresh thyme and a touch of Dijon mustard, this elegant dish is perfect for festive occasions and dinner parties, offering a delightful balance of savory and sweet flavors.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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 your oven to 400°F (200°C) to prepare for baking the Wellington.
- Season and Sear Beef: Season the beef tenderloin evenly with salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the beef on all sides until it develops a golden-brown crust, which locks in the juices.
- Sauté Shallots and Cook Cranberries: In the same or a separate pan, sauté finely chopped shallots until soft and translucent. Add fresh cranberries, cranberry sauce, and chopped thyme, cooking until the cranberries burst and the mixture thickens slightly.
- Prepare Beef with Mustard and Cranberries: Spread a layer of Dijon mustard evenly over the seared beef. Then, carefully spoon the warm cranberry mixture on top of the beef to form the filling layer.
- Wrap with Puff Pastry: Roll out the puff pastry on a floured surface to a size large enough to encase the beef and cranberry filling completely. Wrap the beef tightly in the pastry, sealing the edges securely to prevent leakage during baking.
- Apply Egg Wash and Vent: Brush the wrapped pastry with the beaten egg to achieve a glossy, golden finish. Cut small slits into the top of the pastry to allow steam to escape during baking.
- Bake the Wellington: Place the prepared Beef Wellington on a baking tray and bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and cooked through.
- Rest and Serve: Remove from the oven and let the Beef Wellington rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Ensure the beef is patted dry before seasoning to get a good sear.
- You can prepare the cranberry filling a day ahead and refrigerate for enhanced flavor.
- Use chilled puff pastry to make wrapping easier and prevent tearing.
- Resting the Wellington after baking is crucial for juicy, tender slices.
- Serve with a side of roasted vegetables or a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
