Classic Beef Wellington

Ingredients

• 2 lbs Beef Tenderloin Fillet
• 1.5 lbs Cremini Mushrooms
• 8 slices Prosciutto di Parma
• 1 sheet Puff Pastry
• 2 tbsp English Mustard
• 2 large Egg Yolk
• 2 cloves Garlic
• 1 tsp Fresh Thyme
• 2 tbsp Olive Oil
• 1 tsp Salt and Black Pepper

Instructions

1. 1

   Season the beef fillet with salt and pepper, then sear in a hot pan with olive oil for 30 seconds per side until browned but raw in the middle.

2. 2

   Remove beef from pan, let cool slightly, and brush all over with English mustard.

3. 3

   Finely mince mushrooms and garlic, then sauté in a dry pan with thyme until all moisture has evaporated to create a thick paste (duxelles).

4. 4

   Lay out a sheet of plastic wrap and overlap the prosciutto slices on top to form a rectangle large enough to wrap the beef.

5. 5

   Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll tightly using the plastic wrap; chill for 20 minutes.

6. 6

   Roll out the puff pastry, remove the plastic from the beef, and wrap the pastry around the meat, sealing the edges with egg wash.

7. 7

   Score the top of the pastry lightly, brush with remaining egg yolk, and bake at 400°F (200°C) for 25-30 minutes until the pastry is golden and beef reaches 125°F.

8. 8

   Allow the Wellington to rest for at least 10 minutes before slicing into thick rounds.