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. This helps the juices redistribute.
Serve:
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