Beef Wellington Recipe

Instructions

1. Preheat the oven to 425°F (220°C). Season the beef tenderloin generously with salt and pepper.

2. In a skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from the skillet and let it cool.

3. In the same skillet, add the chopped mushrooms and garlic. Cook until the mushrooms release their moisture and it evaporates, about 5-7 minutes.

4. Add thyme, salt, and pepper to the mushroom mixture. Cook for an additional minute. Remove from heat and allow to cool.

5. On a clean surface, lay the prosciutto slices slightly overlapping to form a rectangle big enough to wrap the beef.

6. Spread a thin layer of Dijon mustard over the prosciutto.

7. Place the cooled mushroom mixture on top of the prosciutto.

8. Place the seared beef on top of the mushroom mixture. Wrap the prosciutto and mushrooms around the beef tightly, sealing it well.

9. Roll out the puff pastry sheet to a size that can encase the beef completely.

10. Place the beef on the puff pastry and wrap it tightly, sealing the edges well. Trim any excess pastry if necessary.

11. Brush the pastry with the beaten egg for a golden finish.

12. Score the pastry lightly with a sharp knife and make a few slits for steam to escape while baking.

13. Place the Beef Wellington on a baking sheet lined with parchment paper and bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.

14. Let the Beef Wellington rest for 10 minutes before slicing into thick portions.