Classic Beef Wellington

Ingredients

• 2 lbs beef tenderloin — center-cut, trimmed
• 1 tsp salt
• 0.5 tsp black pepper — freshly ground
• 2 tbsp olive oil
• 1 lb mushrooms — cremini, finely chopped
• 2 medium shallots — finely chopped
• 2 cloves garlic — minced
• 1 tbsp fresh thyme — leaves only
• 8 slices prosciutto — thinly sliced
• 1 sheet puff pastry — 17.3 oz, thawed
• 1 large egg — beaten for egg wash
• 1 tbsp flour — for dusting
• 2 tbsp Dijon mustard

Method

1. Season beef tenderloin all over with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool. Brush with Dijon mustard. ⏱ 8 min timer
2. In the same skillet, reduce heat to medium. Add mushrooms, shallots, garlic, and thyme. Cook until mushrooms release their liquid and it evaporates, and mixture is dry, about 8-10 minutes. Season with salt and pepper. Let cool completely. ⏱ 10 min timer
3. Lay a large piece of plastic wrap on a work surface. Arrange prosciutto slices in overlapping rows to form a rectangle large enough to wrap the beef. Spread mushroom mixture evenly over prosciutto. Place beef in center and use the plastic wrap to roll prosciutto around beef tightly. Twist ends to seal. Refrigerate for at least 30 minutes.
4. Preheat oven to 400°F (200°C). On a floured surface, roll puff pastry into a rectangle large enough to wrap beef. Remove plastic from beef and place in center of pastry. Brush edges of pastry with egg wash. Fold pastry over beef, trimming excess and sealing edges. Place seam-side down on a baking sheet lined with parchment. Brush entire pastry with egg wash. Score top with a knife.
5. Bake for 35-40 minutes until pastry is golden and internal temperature reaches 125°F (52°C) for medium-rare. Let rest 10 minutes before slicing. ⏱ 40 min timer
6. Slice into thick rounds and serve.

Notes