Ingredients
- 1 lb beef tenderloin
- 1 lb puff pastry
- 8 oz mushrooms, finely chopped
- 2 shallots, finely chopped
- 4 thin slices of prosciutto
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 1 egg, beaten
- Salt and pepper to taste
Instructions
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Preheat your oven to 425°F (220°C).
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Season the beef tenderloin with salt and pepper on all sides.
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In a large skillet, melt the butter over medium heat. Add the beef and sear it on all sides until browned, about 2-3 minutes per side. Remove the beef from the skillet and let it cool.
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In the same skillet, add the chopped mushrooms and shallots. Cook until the mushrooms have released their moisture and the mixture is dry, about 10 minutes. Let the mushroom mixture cool.
Brush the beef with Dijon mustard on all sides. -
On a clean surface, lay out the prosciutto slices, slightly overlapping.
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Spread the mushroom mixture evenly over the prosciutto.
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Place the beef in the center of the prosciutto and mushroom layer, and wrap the prosciutto tightly around the beef.
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Roll out the puff pastry on a lightly floured surface. Place the wrapped beef in the center of the pastry and fold the edges over, sealing it tightly. Brush the beaten egg over the pastry to create a golden crust.
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Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
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Let the Beef Wellington rest for 10 minutes before slicing and serving.
Serve this classic dish at your next dinner party, and your guests will be royally impressed with your culinary prowess!
