- 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
- 400g of dried cranberries
- 200 ml of orange juice
- 40 ml of red wine
- 80g of brown cane sugar
- 1 orange zest
- Himalayan salt & pepper as needed
-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.