Beef Wellington with Coffee Ice Cream
A luxurious Beef Wellington paired with creamy coffee ice cream for a dinner that feels like an event.
Ingredients
For the Beef Wellington:
- 1 lb beef tenderloin
- 1 tbsp olive oil
- 1 cup mushrooms finely chopped
- 1/4 cup Dijon mustard
- 8 oz puff pastry
- 1 egg beaten
- Salt and pepper to taste
For the Coffee Ice Cream:
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup maple syrup
- 2 tbsp instant coffee
- 1 tsp vanilla extract
- 1/4 cup coconut cream
Instructions
For the Beef Wellington:
- Preheat oven to 400°F (200°C).
- Sear the beef tenderloin in olive oil until browned on all sides, about 3 minutes per side.
- Brush with Dijon mustard and season with salt and pepper.
- Sauté mushrooms in a pan until the moisture evaporates. Let cool.
- Roll out puff pastry on parchment paper, then layer with mushroom mixture.
- Place beef on pastry and wrap it tightly. Seal edges and brush with egg wash.
- Roast in the oven for 25-30 minutes, or until pastry is golden.
For the Coffee Ice Cream:
- In a saucepan, combine almond milk, coconut milk, and maple syrup.
- Heat over medium until warmed.
- Stir in coffee and vanilla extract.
- Remove from heat, then chill in the refrigerator for 1 hour.
- Pour into an ice cream maker and churn according to instructions.
- Transfer to a container and freeze until firm.
Notes
Nutritional Values (Per Serving)
Calories: 550Total Fat: 34g
Saturated Fat: 10g
Carbohydrates: 48g
Fiber: 5g
Protein: 22g
Vitamins and Minerals (Per Serving)
- Vitamin A: 12%
- Iron: 20%
- Vitamin C: 8%
- Calcium: 4%
- Magnesium: 6%
Additional Notes/Tips to Enhance Flavor
- Serve with a side of roasted vegetables or a light salad for balance.
- For extra coffee flavor in the dessert, use freshly brewed coffee instead of instant.
- Let the Beef Wellington rest for 10 minutes before slicing—this helps keep the juices intact.
- For a richer ice cream texture, use full-fat coconut milk or add extra coconut cream.