Classic Beef Wellington

Ingredients

• 2 lbs Beef Tenderloin Fillet
• 1.5 lbs Cremini Mushrooms
• 8 pieces Prosciutto Slices
• 1 sheet Puff Pastry Sheet
• 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 until browned on all sides; let cool and brush with mustard.

2. 2

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

3. 3

   Lay out a sheet of plastic wrap, arrange prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly over the ham.

4. 4

   Place the beef in the center of the mushrooms and use the plastic wrap to roll it tightly into a log; chill in the fridge for 20 minutes.

5. 5

   Unroll the chilled beef log and place it onto the center of the rolled-out puff pastry sheet.

6. 6

   Fold the pastry over the beef, trim any excess, seal the edges with egg wash, and wrap tightly in plastic to chill for another 30 minutes.

7. 7

   Remove plastic, score the top of the pastry lightly, brush with remaining egg yolk, and bake at 400°F (200°C) for 25-30 minutes.

8. 8

   Rest the Wellington for at least 10 minutes before slicing to ensure the juices stay within the meat.