Spicy Marinated Beef Tenderloin in Puff Pastry

1. Marinate the Beef Tenderloin:

1. In a large bowl, mix together the olive oil, garlic, Dijon mustard, soy sauce, Worcestershire sauce, honey, black pepper, smoked paprika, ground cumin, cayenne pepper, and salt.
2. Rub the marinade all over the beef tenderloin, ensuring it’s evenly coated.
3. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

2. Prepare the Mushroom Duxelles (Optional):

1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped mushrooms, onion, and garlic. Sauté until the mixture is golden brown and most of the moisture has evaporated, about 8-10 minutes.
3. Stir in the thyme, and season with salt and pepper to taste.
4. Remove from heat and let cool completely.

3. Sear the Beef:

1. Preheat your oven to 400°F (200°C).
2. Remove the marinated beef from the refrigerator and let it come to room temperature.
3. Heat a large skillet over medium-high heat. Add a small amount of oil if necessary.
4. Sear the beef tenderloin on all sides until it’s browned, about 2-3 minutes per side. This will lock in the juices and add flavor.
5. Remove the beef from the skillet and let it cool completely.

4. Assemble the Beef Wellington:

1. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef tenderloin completely.
2. If using the mushroom duxelles, spread it evenly over the center of the pastry.
3. If not using duxelles, you can spread a thin layer of whole grain mustard over the pastry for added flavor.
4. Place the cooled beef tenderloin on top of the duxelles or mustard layer.
5. Sprinkle fresh thyme leaves over the beef.
6. Carefully wrap the pastry around the beef, sealing the edges and trimming any excess pastry. Make sure the seam is on the bottom.
7. Brush the entire pastry with the beaten egg to give it a golden, glossy finish.

5. Bake the Beef Wellington:

1. Place the wrapped beef on a baking sheet lined with parchment paper.
2. Using a sharp knife, make a few slits or decorative cuts on the top of the pastry to allow steam to escape.
3. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness. For medium-rare, the internal temperature should be around 130°F (54°C).
4. Remove from the oven and let rest for 10 minutes before slicing.

6. Serve:

1. Slice the beef Wellington into thick pieces, revealing the juicy beef encased in the golden puff pastry.
2. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.

Tips for Perfection

• Marination Time: Allowing the beef to marinate overnight will result in the most flavorful and tender meat.
• Puff Pastry: Work quickly with puff pastry to keep it cold, which ensures it puffs up nicely in the oven.
• Resting Time: Let the beef rest after baking to retain its juices when sliced.

Conclusion

This Spicy Marinated Beef Tenderloin in Puff Pastry is the epitome of gourmet dining at home. The spicy marinade adds a delightful kick, while the flaky puff pastry encases the tender beef in a buttery shell. Whether it’s for a special occasion or a luxurious weekend treat, this dish will impress anyone who has the pleasure of tasting it. Pair it with a rich red wine and enjoy a meal that’s as elegant as it is delicious.

Feel free to personalize this recipe by adding your favorite herbs or even incorporating a layer of prosciutto for extra richness. Happy cooking!