Ingredients:
- 1 beef tenderloin (about 2 pounds)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 pound puff pastry
- 1 egg, beaten (for egg wash)
- Mushroom duxelles (see below)
- Prosciutto slices (optional)
Mushroom Duxelles:
- 1 pound mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh thyme
Instructions:
1. Prepare the Beef:
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let it cool.
2. Prepare the Mushroom Duxelles:
- In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté until softened.
- Add chopped mushrooms and cook until they release their moisture and become golden brown, about 10-15 minutes.
- Season with salt, pepper, and thyme. Let the duxelles cool completely.
3. Assembly:
- Lay out a sheet of plastic wrap and place prosciutto slices (if using) in an overlapping layer to form a rectangle big enough to wrap the beef.
- Spread a layer of Dijon mustard over the prosciutto.
- Spread the cooled mushroom duxelles evenly over the prosciutto.
- Place the seared beef on top and wrap it tightly with the prosciutto and mushroom mixture using the plastic wrap to help shape it.
4. Wrap in Puff Pastry:
- Roll out the puff pastry on a floured surface to a size large enough to completely wrap the beef.
- Place the beef in the center of the puff pastry and wrap it tightly, sealing the edges.
- Trim any excess pastry and seal the seams by pressing with a fork.
- Brush the pastry with beaten egg for a golden finish.
5. Bake:
- Preheat the oven to 400°F (200°C).
- Place the wrapped beef seam side down on a baking sheet lined with parchment paper.
- Bake for about 35-40 minutes or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (about 130°F for medium-rare).
6. Serve:
- Let the Beef Wellington rest for about 10 minutes before slicing. Serve and enjoy!
