Ingredients
Scale
- 1 center-cut beef tenderloin (approximately 2 pounds)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 pound mushrooms (such as cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped
- 8 thin slices of prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Prepare the Beef:
-
- Season the beef tenderloin generously with salt and freshly ground black pepper.
- In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
- Remove from heat and brush the tenderloin with Dijon mustard while it’s still warm. Set aside to cool.
- Make the Mushroom Duxelles:
- In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms, minced garlic, and chopped thyme leaves.
- Cook until the mixture becomes a thick paste and all moisture has evaporated, approximately 10-15 minutes. Season with salt and pepper to taste. Let it cool completely.
- Assemble the Wellington:
- Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to envelop the beef.
- Spread the cooled mushroom duxelles evenly over the prosciutto layer.
- Place the seared beef tenderloin at the edge of the prosciutto-mushroom layer. Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef, forming a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes to firm up.
- Wrap in Puff Pastry:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to encase the beef.
- Remove the beef from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with the beaten egg.
- Fold the pastry over the beef, sealing the edges to form a tight package. Trim any excess pastry to avoid a thick crust.
- Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the remaining beaten egg.
- Using a sharp knife, score the top of the pastry with a decorative pattern, being careful not to cut through to the beef.
- 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.
- Remove from the oven and let it rest for 10 minutes before slicing.