Ingredients

• Beef tenderloin - 1 (about 2 pounds)
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Mushrooms - 10 ounces, finely chopped
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, chopped
• Dijon mustard - 2 tablespoons
• Puff pastry - 1 sheet, thawed
• Egg yolk - 1, beaten
• Prosciutto - 6 slices

Instructions

1. 1.

   Season the beef tenderloin with salt and pepper.

2. 2.

   Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned. Set aside to cool.

3. 3.

   In the same skillet, add mushrooms, shallots, garlic, and thyme. Cook until the mixture is dry and fragrant.

4. 4.

   Brush the cooled beef with Dijon mustard.

5. 5.

   Lay the prosciutto slices on a sheet of plastic wrap, overlapping slightly.

6. 6.

   Spread the mushroom mixture over the prosciutto.

7. 7.

   Place the beef on the mushroom mixture and roll tightly using the plastic wrap. Refrigerate for 15 minutes.

8. 8.

   Preheat the oven to 200°C (400°F).

9. 9.

   Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it on the pastry.

10. 10.

    Wrap the puff pastry around the beef, sealing the edges with beaten egg yolk.

11. 11.

    Place the Beef Wellington on a baking sheet, seam side down, and brush with the remaining egg yolk.

12. 12.

    Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches desired doneness.

13. 13.

    Let rest for 10 minutes before slicing and serving.

Nutritional Facts