Heat cooking pan with cooking oil until smoking hot.
Pan sear the beef tenderloin at high heat until golden brown. Then set aside and leave to cool.
Don’t need to worry if the beef is cooked or not as only need to sear the outside.
Using the same pan, saute the chopped garlic and onion until fragrant.
Add in chopped mushrooms, salt and black pepper. Saute until cooked then set aside to cool down.
Preheat oven to 220°C.
Brush mustard evenly on the seared beef tenderloin.
Roll out a sheet of puff pastry and place some sauteed mushroom duxelles.
Place the beef tenderloin on top the sauteed mushroom duxelles and cover it with the remaining sauteed mushroom duxelles.
Brush egg yolk around the edges then cover the other sheet of puff pastry on top to cover. Trim off any excess puff pastry.
Use a fork to gently press along the sides to seal it. Brush egg yolk all over the top.
Create some design on a sheet of puff pastry then gently place it on top the beef wellington. Brush with another layer of egg yolk.
Transfer to a baking dish and add in your preferred vegetables (season with some oil, salt and black pepper first).
Bake at 220°C for 15 mins (medium doneness) or 18 mins (medium well doneness). Note: If you’re using Rinnai Oven, switch to the 3D Hot Air function as the even heat distribution will ensure the meat is cooked evenly.
