Beef Wellington

1.Prepare the Beef:

•Season the beef tenderloin generously with salt and black pepper.

•Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides for about 1-2 minutes per side until browned. Remove from heat and let cool slightly.

•Brush the beef with Dijon mustard, covering it evenly. Set aside to cool.

2.Make the Mushroom Duxelles:

•In the same skillet, melt the butter over medium heat. Add the minced shallot and garlic, cooking until softened.

•Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms have released their moisture and cooked down to a paste, about 10-15 minutes.

•If using, add the white wine and cook until it evaporates. Season with salt and pepper, and let cool.

3.Assemble the Wellington:

•Lay a sheet of plastic wrap on a flat surface. Arrange the prosciutto slices in a square large enough to wrap the beef.

•Spread the cooled mushroom mixture over the prosciutto in an even layer.

•Place the beef on top of the mushroom-covered prosciutto. Using the plastic wrap to help, carefully wrap the prosciutto and mushrooms around the beef, making sure it is tightly sealed. Twist the plastic wrap ends to secure it. Chill in the refrigerator for 15-20 minutes.

4.Wrap in Puff Pastry:

•Preheat oven to 400°F (200°C).

•Roll out the puff pastry on a floured surface until it is large enough to wrap around the beef.

•Unwrap the beef from the plastic wrap and place it in the center of the puff pastry.

•Fold the puff pastry around the beef, trimming any excess and sealing the edges. Use a fork to press the seams or pinch them tightly.

•Brush the entire pastry surface with the beaten egg to ensure a golden crust.

5.Bake:

•Place the Beef Wellington on a baking sheet lined with parchment paper. Cut a few small slits in the top to allow steam to escape.

•Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center of the beef reads 125-130°F (52-54°C) for medium-rare.

6.Serve:

•Let the Wellington rest for about 10 minutes before slicing.

•Garnish with fresh thyme, slice, and serve with your choice of sides.

Beef Wellington is a show-stopping dish that’s sure to impress! Enjoy the rich flavors of tender beef, savory mushrooms, and flaky pastry.