Ingredients

• Beef fillet - 2 pounds
• Puff pastry - 1 sheet
• Mushrooms - 8 ounces, finely chopped
• Prosciutto - 8 slices
• Dijon mustard - 2 tablespoons
• Egg yolk - 1, beaten
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Thyme - 1 teaspoon, fresh

Instructions

1. 1.

   Preheat the oven to 200°C (390°F).

2. 2.

   Season the beef fillet with salt and pepper. Heat olive oil in a pan and sear the beef on all sides. Let it cool.

3. 3.

   In the same pan, add mushrooms and thyme. Cook until moisture evaporates. Season with salt and pepper.

4. 4.

   Brush the beef with Dijon mustard. Lay out the prosciutto on a cling film, spread mushroom mixture over, and place the beef on top.

5. 5.

   Wrap the beef tightly with the prosciutto using the cling film. Chill for 15 minutes.

6. 6.

   Roll out the puff pastry. Unwrap the beef from the cling film and place it on the pastry.

7. 7.

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

8. 8.

   Place the wrapped beef seam-side down on a baking sheet. Brush the top with egg yolk.

9. 9.

   Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.

10. 10.

    Rest the Beef Wellington for 10 minutes before slicing and serving.

Nutritional Facts