Herb-Infused Corned Beef Wellington with Mustard Cream Sauce

Begin by preheating your oven to 400°F. Next, prepare the corned beef by rinsing it under cold water to remove excess salt.

Pat it dry with paper towels. In a skillet over medium heat, add 2 tablespoons of olive oil and sear the corned beef on all sides until browned, about 3-4 minutes per side.

Remove the beef from the skillet and let it cool slightly. In the same skillet, add 1 finely chopped onion and 2 minced garlic cloves, sautéing until translucent.

Stir in 1 tablespoon of fresh thyme, 1 tablespoon of fresh rosemary, and 1 tablespoon of Dijon mustard, cooking for an additional minute.

Roll out 1 sheet of puff pastry on a floured surface to a rectangle large enough to wrap the corned beef.

Spread the onion and herb mixture evenly over the pastry. Place the cooled corned beef in the center and wrap the pastry around it, sealing the edges with beaten egg.

Brush the top with more egg wash for a golden finish. Place the wrapped beef on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown.

While the beef is baking, prepare the mustard cream sauce by combining 1 cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 tablespoon of honey in a saucepan over medium heat.

Whisk until smooth and heated through, then season with salt and pepper to taste. Once the Wellington is done, let it rest for 10 minutes before slicing.

Serve warm, drizzled with the mustard cream sauce and garnished with fresh herbs.