Ingredients:
1.5 lbs (680g) beef tenderloin
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp Dijon mustard
8 oz (225g) mushrooms, finely chopped
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
4 oz (115g) prosciutto
1 sheet puff pastry, thawed
1 large egg, beaten
2 tbsp all-purpose flour, for dusting
Directions:
Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper.
Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool. Brush the beef with Dijon mustard.
In the same skillet, add the butter and sauté the finely chopped mushrooms, onion, and minced garlic until the mixture is dry and golden brown. Remove from heat and let cool.
Lay out a sheet of plastic wrap. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly. Spread the mushroom mixture evenly over the prosciutto.
Place the seared beef on top of the mushrooms. Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Twist the ends of the plastic wrap to secure it, then refrigerate for 15 minutes.
Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges. Brush the edges with the beaten egg to help seal.
Place the wrapped beef seam-side down on a baking sheet. Brush the top with the remaining beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
Let the Beef Wellington rest for 10 minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: Approximately 600 per serving | Servings: 4