Beef Wellington
Ingredients:
2 lbs beef tenderloin
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon Dijon mustard
8 oz mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
4 oz pâté (optional, such as foie gras)
1 sheet of puff pastry, thawed
6 slices prosciutto
1 egg, beaten (for egg wash)
Fresh thyme for garnish
Directions:
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool. Brush the beef with Dijon mustard.
In the same skillet, melt the butter and add the mushrooms and garlic. Cook until the mushrooms release their moisture and become golden brown, about 10 minutes. Deglaze the pan with white wine and cook until the liquid evaporates. Let the mushroom mixture cool.
Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. If using pâté, spread it over the beef, then place the beef on top of the mushroom layer. Roll the prosciutto around the beef tightly, using the plastic wrap to help. Chill in the refrigerator for 15 minutes.
Roll out the puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges with beaten egg. Place the wrapped beef seam-side down on a baking sheet.
Brush the top of the pastry with the beaten egg. 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.
Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 600 kcal | Servings: 4 servings
