Beef Wellington Casserole Recipe
A simplified take on the classic Beef Wellington, made into a comforting casserole.
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Equipment
- Oven
- Baking Dish
- Skillet
- Mixing bowl
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:
For a twist, try adding a layer of pâté or prosciutto between the beef and the puff pastry.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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