Beef Wellington Recipe

Ingredients:

1.5 pounds beef tenderloin, center-cut

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons Dijon mustard

8 ounces button mushrooms, finely diced

1 small yellow onion, chopped

2 garlic cloves, minced

2 tablespoons unsalted butter

2 tablespoons fresh thyme leaves, chopped

1/4 cup dry white wine

6-8 slices of prosciutto

1 sheet puff pastry, thawed and rolled

1 large egg, beaten (for egg wash)

Fresh parsley, finely chopped, as garnish

Instructions:

Heat the oven to 400°F (200°C). Pat the beef tenderloin dry, season generously with salt and pepper.

Heat olive oil in a skillet over high heat and sear the beef on all sides. Once browned, brush the beef with Dijon mustard while still warm. Set aside.

In the same pan, melt butter and sauté the onions and garlic until fragrant. Add mushrooms and cook until they release their moisture and reduce, forming a paste-like consistency. Stir in thyme and white wine. Let the wine reduce, then set aside the duxelles mixture to cool.

Lay the prosciutto slices in an overlapping pattern on a piece of plastic wrap. Spread the mushroom duxelles mixture evenly over the prosciutto.

Place the beef on top of the mushroom-prosciutto layer and roll it tightly using the plastic wrap to secure it.

Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic and encase it in the puff pastry. Seal the edges with a little beaten egg.

Brush the entire pastry with egg wash and place the Wellington on a parchment-lined baking sheet.

Bake for 25-30 minutes until the pastry is golden and the beef reaches the desired doneness. Rest for 10 minutes before slicing.

Serve with a sprinkle of chopped parsley for a final touch.