Beef Wellington Ravioli
Ingredients:
For the Filling:
1 lb beef tenderloin
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1/4 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For the Ravioli Dough:
2 cups all-purpose flour
3 large eggs
1/4 teaspoon salt
1 tablespoon olive oil
For Cooking:
4 tablespoons unsalted butter
1/2 cup beef broth
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 4-5 minutes total. Transfer to a baking sheet and roast in the oven for 15-20 minutes, or until the desired doneness. Let cool and then finely chop.
In the same skillet, sauté the onion and garlic until translucent. Add the mushrooms and cook until they release their moisture and become golden brown.
Deglaze the skillet with white wine and cook until the liquid is mostly evaporated. Stir in Dijon mustard, thyme, and parsley. Season with salt and pepper. Allow to cool, then mix in the chopped beef.
For the ravioli dough, mix flour, eggs, salt, and olive oil in a bowl until a dough forms. Knead on a floured surface until smooth, about 5 minutes. Divide the dough into two parts.
Roll out one portion of the dough into thin sheets. Place teaspoonfuls of the beef mixture onto the dough, spacing them about 1 inch apart. Brush around the filling with water and place another sheet of dough on top. Press down around the filling to seal and cut out individual ravioli with a cutter or knife.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
In a skillet, melt butter over medium heat. Add beef broth and simmer until slightly reduced. Toss the cooked ravioli in the sauce.
Garnish with fresh parsley before serving.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4