Classic Beef Wellington

Prepare the Beef:

• Season the beef tenderloin generously with salt 🧂 and pepper.

• Heat olive oil in a large skillet over high heat.

• Sear the beef on all sides until browned (about 2–3 minutes per side).

• Remove from pan and brush all over with Dijon mustard. Let cool.

Make the Mushroom Duxelles:

• Finely chop the mushrooms or pulse them in a food processor.

• Heat butter in a skillet over medium heat.

• Add garlic 🧄 and mushrooms, cooking until most moisture evaporates and the mixture becomes paste-like (about 10–12 minutes).

• Stir in thyme, salt, and pepper. Let cool.

Assemble the Layers:

• Lay plastic wrap on a work surface. Arrange prosciutto slices in an overlapping layer.

• Spread the cooled mushroom duxelles evenly over the prosciutto.

• Place the seared beef on top and tightly roll everything using the plastic wrap.

• Twist the ends of the wrap to seal. Chill for 15–20 minutes to firm up.

Wrap with Puff Pastry:

• Roll out the puff pastry on a floured surface.

• Remove the plastic wrap from the beef roll and place it in the center of the pastry.

• Wrap the pastry around the beef, sealing edges with egg wash.

• Brush the outside of the pastry with more egg yolk for a golden finish.

Bake:

• Preheat oven to 400°F (200°C) 🔥.

• Place the wrapped Wellington seam-side down on a parchment-lined baking sheet.

• Optionally, score the top lightly with a knife for decoration.

• Bake for 35–45 minutes or until golden brown and the internal temperature reaches 125°F (51°C) for medium-rare.

Rest and Serve:

• Let the Wellington rest for 15 minutes before slicing.

• Serve with a rich red wine sauce or gravy. 🍷