Beef Wellington Tacos with Truffle Aioli and Pickled Red Onions

Preheat your oven to 400°F (200°C).

Season the beef tenderloin with salt and pepper, then sear it in a hot skillet with olive oil for 2-3 minutes on each side until browned.

Remove the beef from the skillet and let it cool.

In the same skillet, add chopped mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.

Stir in minced garlic and fresh thyme, cooking for an additional minute.

Remove the mushroom mixture from heat and let it cool.

Roll out puff pastry on a floured surface to about 1/8 inch thick.

Spread the cooled mushroom mixture evenly over the pastry.

Place the cooled beef tenderloin on top of the mushroom layer and roll the pastry around the beef, sealing the edges.

1.

Brush the pastry with an egg wash made from one beaten egg.

1.

Bake in the preheated oven for 25-30 minutes until the pastry is golden brown.

1.

While the beef is baking, prepare the pickled red onions by combining sliced onions, vinegar, sugar, and salt in a bowl.

1.

Let the onions marinate for at least 15 minutes.

1.

For the truffle aioli, mix mayonnaise, truffle oil, lemon juice, and minced garlic in a small bowl.

1.

Once the Beef Wellington is done, let it rest for 10 minutes before slicing.

1.

To assemble the tacos, cut the Beef Wellington into slices and place them in taco shells.

1.

Top with pickled red onions and drizzle with truffle aioli.

1.

Serve immediately and enjoy your gourmet Beef Wellington Tacos!