Beef Wellington with Homemade Rough Puff Pastry

In a pan, heat the olive oil over medium heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through.

Remove from the heat and let it cool. Once cooled, mix in the eggs, salt, Worcestershire sauce, Dijon mustard, and freshly ground black pepper. Set aside.

Prepare the Mushrooms and Pâté (optional):

If using mushrooms, finely chop them and cook in a pan until all moisture is evaporated and they turn golden brown. Allow them to cool before adding to the beef mixture.

If using pâté, spread a thin layer of it over the beef mixture.

Roll out the Puff Pastry:

Roll out the rough puff pastry on a lightly floured surface. It should be large enough to wrap around the beef mixture.

Place the beef mixture in the center of the pastry, shaping it into a log. You can add a layer of the mushroom mixture or pâté around the beef for extra flavor.

Wrap the Beef Wellington:

Carefully fold the pastry over the beef, sealing all edges to prevent the filling from spilling out during baking.

Place the wrapped Wellington seam side down on a baking sheet. Brush the top with a beaten egg for a golden finish.

Bake the Beef Wellington:

Preheat your oven to 400°F (200°C).

Bake the Wellington for 25-30 minutes, or until the pastry is golden brown and cooked through. You can use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C) for medium-rare.

Serve:

Let the Beef Wellington rest for 10 minutes before slicing.

Serve with a side of vegetables, mashed potatoes, or a rich red wine sauce for a perfect meal.

Serving and Storage Tips: