Jul 02, 2022Samar Antoun


  • 1 kg of beef tenderloin
  • 250g of fresh mushrooms
  • 50g of light butter
  • 120g of cheese
  • 400g of puff pastry
  • 1 egg yolk
  • 2 tbsp of olive oil divided
  • 1 shallot, finely chopped
  • a handful of parsley, finely chopped
  • a handful of thyme finely chopped
  • a handful of marjoram, finely chopped
  • 1 tbsp of pepper
  • 100 ml of white wine
  • ½ tsp of Himalayan salt
Cranberry Sauce :


-Preheat the oven to 180 ˚֯֯C.

-Rub the beef with freshly grounded pepper and Himalayan salt, heat olive oil on low heat then brown the beef on all sides and set aside.

-Cut mushrooms into small cubes then in a frying pan, heat butter and remaining olive oil and sauté the mushrooms with the previously chopped shallots.

-Deglaze with white wine then add Himalayan salt and chopped herbs. Continue to sauté for approximatively 10 minutes until the alcohol is evaporated.

-Transfer the cooled mixture to a food processor and blend until smooth.

-On a lightly floured work surface, roll out the puff pastry into a rectangle then place the beef lengthwise in the middle.

-Spread the cheese and the mushroom paste on the beef then roll it.

-Wrap the pastry around the beef leaving a bit from the pastry end for star shaped pastry pieces.

-Transfer the beef wellington to a lined baking sheet.

-Brush with egg yolk then bake for 15 minutes.

-Reduce heat then continue to bake for 10 minutes until it’s golden brown.

Meanwhile, prepare the cranberry sauce :

-Chop the cranberries roughly and transfer to a pot set over medium heat.

-Add orange juice , wine and brown sugar then stir to combine.

-Add orange zest and season with salt & pepper .

-Cook until sauce is thickened .

You can store the cranberry sauce in the fridge for up to 1 week.

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