One-Pot Dishes

Mushroom, Tofu & Beef Tenderloin Wellington

Name: Mushroom, Tofu & Beef Tenderloin Wellington
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 120 g Beef tenderloin; 50 g Tofu; 3 White button mushrooms; 30 g Onion; 20 g Carrot; ½ squash Kabocha squash; ½ eggplant Eggplant; 50 g Potato; 3 Perilla leaves; 20 g Garlic; 20 g Butter; 100 g All-purpose flour; 1 Egg; 0.3 g Salt

버섯과 두부 비프웰링턴

A Korean-style beef Wellington: chopped tenderloin mixed with tofu, aromatics and mashed kabocha, wrapped in perilla leaves and buttery pastry and baked. Because the pastry is made with butter, only a small amount of salt is needed.

📝 Step-by-Step Instructions

Knead the flour with the butter and egg, seal in a plastic bag and let rest.

Mushroom, Tofu & Beef Tenderloin Wellington — step 1

Finely chop the tenderloin and tofu.

Mushroom, Tofu & Beef Tenderloin Wellington — step 2

Seed the kabocha, boil and chop it.

Mushroom, Tofu & Beef Tenderloin Wellington — step 3

Finely mince the onion, carrot, garlic and mushrooms and mix with the tenderloin and tofu, adding a little salt.

Mushroom, Tofu & Beef Tenderloin Wellington — step 4

Mix in the chopped kabocha and wrap the mixture in perilla leaves.

Mushroom, Tofu & Beef Tenderloin Wellington — step 5

Roll out the rested dough, wrap it around the filling and bake in the oven for about 25 minutes. Serve with roasted eggplant and potato.

Mushroom, Tofu & Beef Tenderloin Wellington — step 6

📊 Nutrition Facts (per serving)

451.6Calories (kcal)

64.4 gCarbs

23.3 gProtein

11.2 gFat

95.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.