Beef Wellington Turnover Recipe

Ingredients:

• 1 lb beef tenderloin
• 2 sheets puff pastry
• 8 oz mushrooms, finely chopped
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste
• 2 tbsp Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper, then sear all sides in a hot pan with a little oil until browned. Let it cool.
3. In the same pan, add the olive oil, onions, garlic, and mushrooms. Cook until all the moisture has evaporated and the mixture is golden brown. Stir in the thyme and set aside to cool.
4. Roll out the puff pastry sheets. Spread the mushroom mixture over the pastry, leaving a margin at the edges. Brush the edges with egg wash.
5. Spread a thin layer of Dijon mustard over the cooled beef, then place it on the mushroom-covered pastry.
6. Roll the pastry over the beef, sealing the edges. Trim any excess pastry and brush the top with egg wash.
7. Score the top of the pastry lightly with a knife and bake for 20-25 minutes or until golden brown.
8. Let it rest for 10 minutes before slicing. Serve and enjoy!