Instructions:

Prepare the Beef:

Season the beef tenderloin with salt and black pepper.

Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned. Remove from the pan and let it cool.

Prepare the Mushroom Duxelles:

In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.

Blend the mushroom mixture into a coarse paste, known as mushroom duxelles.

Coat the Beef:

Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.

Wrap in Mushroom Duxelles:

Spread a layer of mushroom duxelles over the beef.

Roll in Puff Pastry:

Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.

Chill:

Chill the wrapped beef in the refrigerator for at least 15-20 minutes to allow the pastry to firm up.

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Brush with Egg Wash:

Brush the puff pastry with beaten egg for a golden finish.

Bake:

Place the Beef Wellington Turnover on a baking sheet and 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.

Rest and Slice:

Allow the Beef Wellington Turnover to rest for a few minutes before slicing to let the juices redistribute.

Serve:

Serve the Beef Wellington Turnover slices on a platter and savor the layers of flavors.