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Beef Wellington is a classic, but it can be a bit intimidating. This Beef Wellington Casserole simplifies things without sacrificing flavor. Imagine tender beef tenderloin cubes nestled in a savory mushroom and onion mixture, all wrapped in a golden puff pastry. It's a comforting, elegant dish perfect for any occasion. Let's dive into this delicious recipe!
The name of the recipe: Beef Wellington Casserole Recipe
Ingredients:
- 1 lb cut into cubes beef tenderloin
- 1 sheet thawed puff pastry
- 1 cup finely chopped mushrooms
- 1 medium finely chopped onion
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 egg beaten, for egg wash egg
Instructions:
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
- In the same skillet, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.
- Return the beef to the skillet. Add beef broth, dijon mustard, salt, and pepper. Simmer for 10 minutes.
- Transfer the beef mixture to a baking dish. Cover with puff pastry, tucking in the edges. Brush with beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for a few minutes before serving.
What You Will Need for This Casserole
Read more: Ground Beef Casserole Recipe
What you will need to make Beef Wellington Casserole
- Beef tenderloin: Provides a rich, tender base for the dish, ensuring a melt-in-your-mouth experience with every bite.
- Puff pastry: Adds a flaky, buttery crust that encases the beef mixture, creating a delightful texture contrast.
- Mushrooms: Contributes earthiness and depth, complementing the beef and adding a savory note to the casserole.
- Onion: Brings sweetness and a subtle crunch, enhancing the overall flavor profile of the dish.
- Garlic: Infuses the casserole with aromatic richness, elevating the savory elements of the beef and mushrooms.
- Olive oil: Used for browning the beef and sautéing vegetables, adding a layer of flavor and aiding in cooking.
- Beef broth: Provides moisture and a concentrated beef flavor, ensuring the casserole remains juicy and flavorful.
- Dijon mustard: Adds a tangy, slightly spicy kick, balancing the richness of the beef and pastry.
- Egg: Used for the egg wash, giving the puff pastry a beautiful golden-brown finish.
Essential Tools and Instruments
What tools/instruments will be needed to make Beef Wellington Casserole
- Skillet: Essential for browning beef and sautéing vegetables, ensuring flavors meld together perfectly.
- Baking dish: Holds the beef mixture and puff pastry, allowing even baking and a golden crust.
- Pastry brush: Used to apply egg wash on puff pastry, giving it a shiny, golden finish.
- Knife: Necessary for chopping onions, mushrooms, and beef into precise, uniform pieces.
- Cutting board: Provides a stable surface for safely chopping all ingredients.
Beef Wellington Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb beef tenderloin cut into cubes
- 1 sheet puff pastry thawed
- 1 cup mushrooms finely chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 egg egg beaten, for egg wash
Instructions:
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
- In the same skillet, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.
- Return the beef to the skillet. Add beef broth, Dijon mustard, salt, and pepper. Simmer for 10 minutes.
- Transfer the beef mixture to a baking dish. Cover with puff pastry, tucking in the edges. Brush with beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for a few minutes before serving.
Notes:
Read more: Beef and Cheese Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare beef mixture as directed, but don't cover with puff pastry.
- Let the beef mixture cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to bake, transfer mixture to a baking dish, cover with puff pastry, and brush with egg wash.
Freezing Instructions
- Prepare beef mixture as directed, but don't cover with puff pastry.
- Let the beef mixture cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- When ready to bake, transfer mixture to a baking dish, cover with puff pastry, and brush with egg wash.
For a twist on the classic Beef Wellington, try adding a layer of prosciutto between the beef and puff pastry. It adds a delightful salty flavor and helps keep the pastry from getting soggy.
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