Ingredients

• 1.5 to 2 lbs beef tenderloin
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms, finely chopped
• 2 tablespoons Dijon mustard
• 8 slices of prosciutto
• 1 sheet of puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)

Instructions

Step 1: Prepare the Beef

Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper. In a hot skillet, heat the olive oil and sear the beef on all sides until browned. This should take about 2-3 minutes per side. Once done, remove the beef from the skillet and let it cool.

Step 2: Make the Mushroom Duxelles

In the same skillet, add the finely chopped mushrooms and cook them until all moisture has evaporated and they're golden brown. This usually takes about 10 minutes. Remove from heat, allow to cool, and then mix in the Dijon mustard.

Step 3: Assemble the Wellington

On a clean surface, lay out the prosciutto slices, slightly overlapping them. Spread the mushroom mixture over the prosciutto, then place the beef on top. Roll the prosciutto around the beef tightly and then wrap the entire thing in the puff pastry, sealing the edges with beaten egg.

Step 4: Bake

Place the wrapped Wellington on a baking sheet. Brush the top with the remaining beaten egg and score lightly with a knife for decoration. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.

Step 5: Serve

Let the Beef Wellington rest for about 10 minutes before slicing. Serve with your choice of sides and enjoy this exquisite dish!

Tips

• Make sure not to overcook the beef, as it will continue to cook slightly while resting.
• You can add herbs like thyme or rosemary to the mushroom mixture for extra flavor.