Beef Wellington

• 1 beef tenderloin (about 2 lbs)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• 8 ounces++){cream cheese, softened
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season beef with salt, pepper, garlic, and thyme. Sear in hot oil until browned on all sides.
3. 3 Spread softened cream cheese evenly over the puff pastry.
4. 4 Place seared beef on top of the cream cheese and roll up the pastry around the beef.
5. 5 Brush with beaten egg and place on a baking sheet.
6. 6 Bake for 30 minutes or until internal temperature reaches 135°F for medium-rare.
7. 7 Let rest for 10 minutes before slicing and serving.

Nutrition

Tips

• Ensure your beef is at room temperature before cooking for even roasting.
• For a quicker option, use store-bought seasoned cream cheese.
• If your puff pastry tears, just patch it up with a bit of extra dough.
• Use a meat thermometer to ensure your beef reaches the perfect doneness.
• You can prepare up to the egg wash stage a few hours ahead and refrigerate.

Storage

Store leftovers in the fridge for up to 3 days. Reheat in a low oven to keep the pastry crisp.

Serving Suggestions

• Pair with a rich red wine.
• Serve with a side of roasted vegetables.
• Add a dollop of horseradish cream for extra zing.
• Accompany with a simple green salad.

FAQ