Beef Wellington with a Rich Gravy

Ingredients

• 1 1/2 lb beef fillet
• Salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely choppe
• 2 garlic cloves, minced
• 8 oz mushrooms, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 sheet puff pastry
• 1 egg, beaten
• 1 cup beef stock
• 1/4 cup red wine
• 1 tbsp cornflour
  

Instructions

1. To start, season your beef fillet with salt and pepper, then sear it in a hot pan with olive oil until nicely browned on all sides. Remove from the pan and set aside.
   
   
2. In the same pan, melt butter and sauté the onion, garlic, and mushrooms until softened. Stir in the parsley and mustard, then remove from heat and let cool.
   
   
3. Next, roll out your puff pastry on a floured surface and spread the mushroom mixture in the center. Place the seared beef fillet on top, then fold the pastry over to encase the beef completely. Brush with beaten egg for a golden finish.
   
   
4. Bake in a preheated oven at 400°F for about 40-50 minutes, or until the pastry is crisp and golden brown. Let it rest for a few minutes before slicing.
   
   
5. While your Beef Wellington is baking, prepare the rich gravy by combining beef stock, red wine, and cornflour in a saucepan. Simmer until thickened, then season to taste.