Beef Wellington

Instructions

1. 1

   Season the beef tenderloin generously with salt and pepper on all sides.

2. 2

   Heat olive oil in a large skillet over high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove from heat and let cool.

3. 3

   Brush the cooled beef all over with Dijon mustard. Set aside.

4. 4

   In the same skillet, melt butter over medium heat. Add shallots and garlic, cook for 2 minutes until fragrant.

5. 5

   Add chopped mushrooms and thyme. Cook, stirring frequently, until mushrooms release their moisture and it evaporates, about 15-20 minutes.

6. 6

   Add sherry and cook until liquid evaporates. Season with salt and pepper. Transfer the duxelles (the finely chopped mushroom mixture you've been cooking) to a bowl and refrigerate until cool.

7. 7

   Lay plastic wrap on a work surface. Arrange prosciutto slices in overlapping rows to form a rectangle large enough to wrap the beef.

8. 8

   Spread the cooled mushroom duxelles evenly over the prosciutto.

9. 9

   Place the beef at the bottom edge and carefully roll it up tightly using the plastic wrap. Twist the ends to secure. Refrigerate for 30 minutes.

10. 10

    Roll out puff pastry on a floured surface to a rectangle large enough to encase the beef.

11. 11

    Remove plastic wrap from beef roll and place it at the edge of the pastry. Roll the pastry around the beef, sealing the seam with egg wash.

12. 12

    Trim excess pastry and seal the ends. Place seam-side down on a lined baking sheet.

13. 13

    Brush all over with egg wash mixed with milk. Score decoratively with a knife if desired. Refrigerate for 30 minutes.

14. 14

    Preheat oven to 200°C (400°F).

15. 15

    Bake for 25-30 minutes until pastry is golden and internal temperature reaches 52°C (125°F) for medium-rare.

16. 16

    Rest for 10 minutes before slicing with a sharp knife.