Beef Wellington!

Ingredients

• 1.5 lb Beef Tenderloin (center‑cut) (Trimmed, tied into a uniform log)
• 1 tsp Kosher Salt (For seasoning the beef before searing)
• 1 tsp Freshly Ground Black Pepper (For seasoning the beef)
• 2 tbsp Olive Oil (High‑smoke‑point oil for searing)
• 2 tbsp English Mustard (Brush onto seared beef for flavor and moisture barrier)
• 12 oz Mushrooms (cremini or button) (Finely chopped for duxelles)
• 2 Shallots (Finely minced, added to duxelles)
• 1 tsp Fresh Thyme Leaves (Added to mushroom mixture)
• 2 tbsp Unsalted Butter (For sautéing mushrooms)
• 6 slices Prosciutto (thinly sliced) (Wrap around the mustard‑coated beef)
• 1 Puff Pastry Sheet (Thawed if frozen; cut to size)
• 1 Egg Yolk (Beaten with 1 tsp water for egg wash)

Instructions

1. Season and Sear the Beef

   Pat the beef tenderloin dry, season generously with salt and pepper, then sear in a hot skillet with olive oil over medium‑high heat until all sides are browned, about 2‑3 minutes per side.

   Time: PT10M

   Temperature: Medium‑high

2. Apply Mustard

   Transfer the seared beef to a plate, let it rest for 2 minutes, then brush the entire surface with English mustard.

   Time: PT3M

3. Make Mushroom Duxelles

   Pulse mushrooms, shallots, and thyme in a food processor until finely chopped. Sauté the mixture in butter over medium heat, stirring frequently, until the liquid evaporates and the mixture becomes a dry paste, about 8‑10 minutes. Season with salt and pepper, then let cool.

   Time: PT12M

   Temperature: Medium

4. Wrap Beef with Prosciutto and Duxelles

   Lay out a sheet of cling film, arrange prosciutto slices overlapping to form a rectangle, spread the cooled duxelles evenly over the prosciutto, place the mustard‑coated beef on top, and use the film to roll tightly, twisting the ends to seal. Chill for 10 minutes.

   Time: PT10M

5. Prepare Puff Pastry

   Roll out the puff pastry on a lightly floured surface to a rectangle large enough to fully encase the beef roll (about 14×10 inches). Remove the cling film from the beef and place the roll in the center of the pastry.

   Time: PT5M

6. Wrap and Seal

   Brush the pastry edges with egg wash, fold the pastry over the beef, sealing all seams. Trim any excess pastry, then brush the entire surface with more egg wash. Use a sharp knife to lightly score a decorative pattern on top.

   Time: PT5M

7. Bake

   Place the wrapped Wellington on a parchment‑lined baking sheet and bake in a pre‑heated oven at 400°F (200°C) for 25‑30 minutes, or until the pastry is deep golden and an instant‑read thermometer inserted into the center of the beef reads 125°F (52°C) for medium‑rare.

   Time: PT30M

   Temperature: 400°F

8. Rest and Serve

   Transfer the Wellington to a cutting board, let rest 10 minutes, then slice ½‑inch thick slices and serve immediately.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

38 g

Fiber

2 g