Beef Wellington


1 whole beef tenderloin (about 3 pounds)
Salt and black pepper to taste
2 tablespoons olive oil
1/2 cup Dijon mustard
1 pound cremini or button mushrooms, finely chopped
4 shallots, finely chopped
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
4 tablespoons unsalted butter
1/2 cup dry white wine
8 slices prosciutto
1 pound puff pastry, thawed if frozen
1 egg (beaten, for egg wash)

Prepare the Beef Tenderloin:

Preheat your oven to 425°F (220°C).
Season the beef tenderloin with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool. Brush the beef with Dijon mustard.
Make the Mushroom Duxelles:

In the same skillet, add mushrooms, shallots, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown.
Add butter and white wine. Cook until the liquid evaporates. Remove from heat and let it cool.
Wrap with Prosciutto:

Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping.
Spread the mushroom duxelles over the prosciutto.
Place the beef on top and roll it tightly using the plastic wrap. Chill in the refrigerator for 15-20 minutes.
Roll in Puff Pastry:

Roll out the puff pastry on a floured surface.
Unwrap the beef from the plastic wrap and place it in the center of the pastry.
Fold the pastry over the beef and seal the edges. Brush with beaten egg for a golden finish.

Place the wrapped beef on a baking sheet.
Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
Rest and Serve:

Allow the Beef Wellington to rest for 10 minutes before slicing.
Serve the slices with your favorite side dishes.
Enjoy your homemade Beef Wellington – a show-stopping dish perfect for special occasions! Adjust the cooking time based on your preferred level of doneness for the beef.