Classic Beef Wellington

Ingredients

For the Beef:

• 2 pounds beef tenderloin (center-cut)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons Dijon mustard

For the Duxelles:

• 1 pound mushrooms (cremini or button), finely chopped
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper to taste

For Assembly:

• 8 slices prosciutto
• 1 sheet of puff pastry (thawed if frozen)
• 1 egg (beaten, for egg wash)
• 2 tablespoons flour (for dusting)

Instructions

1. Prepare the Beef:

   1. Preheat your oven to 425°F (220°C).
   2. Season the beef tenderloin with salt and black pepper.
   3. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
   4. Remove the beef from the skillet and brush it with Dijon mustard. Let it cool completely.

2. Prepare the Duxelles:

   1. In the same skillet used for searing the beef, melt the butter over medium heat.
   2. Add the finely chopped onions and cook until softened, about 3-4 minutes.
   3. Add the minced garlic and cook for another 30 seconds.
   4. Add the mushrooms and cook, stirring frequently, until the mushrooms release their moisture and become golden brown, about 10 minutes.
   5. If using, add the white wine and cook until it evaporates. Stir in the thyme, salt, and pepper. Cook until the mixture is dry and paste-like. Allow the duxelles to cool.

3. Assemble the Wellington:

   1. Lay out the prosciutto slices on a large piece of plastic wrap, slightly overlapping them to form a rectangle.
   2. Spread the cooled mushroom duxelles evenly over the prosciutto.
   3. Place the beef tenderloin in the center of the prosciutto and duxelles. Using the plastic wrap, carefully roll the prosciutto around the beef, ensuring it is tightly wrapped. Chill in the refrigerator for 15 minutes to set the shape.
   4. On a lightly floured surface, roll out the puff pastry to a size that can wrap around the beef completely. Remove the plastic wrap from the beef and place the wrapped beef in the center of the puff pastry.
   5. Fold the pastry over the beef, trimming any excess, and seal the edges with a bit of water.
   6. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish.

4. Bake the Wellington:

   1. 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 (or your desired doneness).
   2. Let the Beef Wellington rest for 10 minutes before slicing to allow the juices to redistribute.

5. Serve:

   1. Slice the Beef Wellington into thick slices and serve with your favorite sides, such as roasted vegetables or a rich gravy.