Ingredients:
**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)
Instructions:
**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.
**Chill:**
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.
**Bake:**
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.
**Serve:**
1. Arrange the Beef Wellington Turnover slices on a platter, revealing the layers of flavors, and enjoy the exquisite blend of textures and tastes.