This classic beef wellington recipe has roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal to serve up for those elegant parties.
Preheat the oven to 425°. Add the mushrooms, shallots and garlic to a food processor and pulse on high until the ingredients are about the size of rice.
Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced. Deglaze with wine and cook for 5-7 more minutes to also evaporate and reduce the wine liquid.
Fold in parsley, thyme, salt and pepper until combined and then set aside on a plate to cool slightly. Add the same mushroom pan back to the burner over medium-high heat and add olive oil.
In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.