Classic Beef Wellington with Mushroom Duxelles

Ingredients

• 12 oz Beef tenderloin (center-cut)
• 1 sheet Puff pastry sheets
• 8 oz Mushrooms, finely chopped
• 4 slices Prosciutto slices
• 2 tbsp Unsalted butter
• 1 small Shallot, minced
• 1 tsp Fresh thyme leaves
• 2 tbsp Dijon mustard
• 1 Egg yolk
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Season the beef tenderloin with salt and pepper, then sear in a hot pan with 1 tbsp butter for 2‑3 minutes per side until browned; remove and let cool, then brush all over with Dijon mustard.

2. 2

   In the same pan, melt the remaining butter and sauté the minced shallot until translucent, add the chopped mushrooms and thyme, cooking until the mixture is dry and caramelized (about 8‑10 minutes); season with salt and pepper and let cool.

3. 3

   Lay out the prosciutto slices on plastic wrap, overlapping slightly, and spread the cooled mushroom duxelles evenly over them. Place the seared beef on top and, using the wrap, roll tightly into a log; chill for 10 minutes.

4. 4

   Roll out the puff pastry sheet to a rectangle large enough to encase the beef. Unwrap the beef log and place it in the center of the pastry; brush the pastry edges with beaten egg yolk, then fold and seal, trimming excess pastry if needed. Brush the entire parcel with more egg yolk.

5. 5

   Transfer the Wellington to a parchment‑lined baking sheet and bake for 20‑25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium‑rare. Let rest 5 minutes before slicing and serving.