★Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef tenderloin (center-cut)
- Salt and black pepper to taste
- 8 ounces cremini or button mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 6-8 slices prosciutto
- 1/4 cup dry white wine
- 1 sheet puff pastry, thawed
- Fresh parsley, chopped, for garnish
- 1 egg, beaten (for egg wash)
★Instructions
- Prepare the Beef
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and black pepper.
- Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Remove the beef from the skillet and let it cool slightly. Brush the beef with Dijon mustard.
- Make the Mushroom Duxelles
- In the same skillet, add the butter and melt over medium heat.
- Add the finely chopped mushrooms, onion, and garlic. Cook until the mixture is soft and most of the liquid has evaporated, about 10-15 minutes.
- Add the thyme and white wine. Cook for another 2-3 minutes until the wine is evaporated. Season with salt and pepper to taste. Set aside to cool.
- Assemble the Wellington*
- Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices in a single layer, overlapping slightly.
- Spread the mushroom mixture evenly over the prosciutto.
- Place the seared beef in the center and carefully roll the prosciutto and mushroom mixture around the beef, using the plastic wrap to form a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes to set.
- Wrap in Puff Pastry*
- Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry.
- Fold the pastry over the beef, sealing the edges with the beaten egg. Trim any excess pastry.
- Place the wrapped beef seam-side down on a baking sheet. Brush the entire pastry with the beaten egg.
- Bake*
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
- Let the Wellington rest for 10 minutes before slicing.
Enjoy!