Beef Wellington Turnover

The Beef Wellington Turnover, a captivating twist on the classic Beef Wellington, stands as a testament to culinary innovation and timeless flavors. This dish encapsulates the essence of sophistication and comfort in a single, delectable parcel, marrying the elegance of a traditional Beef Wellington with the practicality and portability of a turnover.

At its core, this dish boasts layers of tender beef, often fillet or sirloin, enveloped in a rich duxelles—a finely chopped mixture of mushrooms, shallots, and herbs—blanketed with a thin layer of savory prosciutto, all ensconced within a flaky puff pastry. This culinary masterpiece not only captivates the eye with its golden, buttery crust but also tantalizes the taste buds with its harmonious blend of textures and flavors.

Crafting this culinary marvel involves a delicate dance of flavors and textures. Each layer, meticulously prepared and assembled, contributes to the symphony of tastes and aromas that await within the crisp pastry exterior. From the precise searing of the beef to the careful sautéing of the duxelles, every step in the process ensures a culmination of flavors that harmonize beautifully.

This culinary creation bridges the gap between sophistication and approachability, offering an elevated experience while remaining accessible and adaptable to various dining settings. The Beef Wellington Turnover embodies the artistry of culinary ingenuity, inviting all to savor its decadent layers and bask in the culinary prowess it represents.


**For the Filling:**

– 1 pound beef tenderloin, trimmed
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 1 cup finely chopped mushrooms (cremini or button)
– 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)


**Prepare the Beef:**

1. 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:**

1. In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.
2. Blend the mushroom mixture into a coarse paste, creating the mushroom duxelles.

**Coat the Beef:**

1. Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.

**Wrap in Mushroom Duxelles:**

1. Spread a layer of mushroom duxelles over the beef.

**Roll in Puff Pastry:**

1. 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.


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

**Preheat the Oven:**

1. Preheat your oven to 400°F (200°C).

**Brush with Egg Wash:**

1. Brush the puff pastry with beaten egg for a golden finish.


1. Place the Beef Wellington Turnover on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.

**Rest and Slice:**

1. Allow the Beef Wellington Turnover to rest for a few minutes before slicing. This helps the juices redistribute.


1. Arrange the Beef Wellington Turnover slices on a platter, revealing the layers of flavors, and enjoy the exquisite blend of textures and tastes.

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