Beef Wellington

Beef Wellington is the ultimate show-stopper! A juicy beef tenderloin is coated in savory mushroom duxelles and wrapped in flaky, golden puff pastry. This elegant dish is perfect for impressing guests or treating yourself to a gourmet meal. It’s the culinary equivalent of wearing a tuxedo to dinner!

Ingredients

• 1.5 lbs beef tenderloin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 10 oz mushrooms, finely chopped
• 2 tablespoons fresh thyme, chopped
• 8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Directions

1. Season a 1.5-pound beef tenderloin generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let it cool. Brush the beef with 2 tablespoons of Dijon mustard and set aside.
2. In the same skillet, add 1 tablespoon of butter. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing until fragrant, about 2 minutes. Add 10 ounces of finely chopped mushrooms and cook until the liquid has evaporated, about 10 minutes. Stir in 2 tablespoons of chopped fresh thyme, salt, and pepper. Let cool.
3. Lay out a large piece of plastic wrap on a clean surface. Arrange 8 slices of prosciutto in a rectangle, slightly overlapping. Spread the mushroom duxelles evenly over the prosciutto. Place the beef tenderloin on top. Using the plastic wrap, carefully roll the prosciutto and mushrooms around the beef, tucking the ends. Wrap tightly in the plastic wrap and refrigerate for 15 minutes to firm up.
4. Preheat the oven to 400°F (200°C). Roll out a sheet of puff pastry on a lightly floured surface to a rectangle large enough to fully enclose the beef. 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 beaten egg. Trim any excess pastry and place seam side down on a baking sheet lined with parchment paper.
5. Brush the entire pastry with more beaten egg and make a few small slits in the top to allow steam to escape. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (about 125°F for medium-rare).
6. Let the Beef Wellington rest for 10 minutes before slicing. Cut into thick slices and serve with your favorite side dishes. Prepare to be amazed by the layers of flavor and texture in every bite!