Beef Wellington

• 2 lb beef tenderloin
• 14 oz puff pastry
• 8 slices prosciutto
• 1 lb cremini mushrooms
• 3 whole shallots
• 3 cloves garlic
• 2 tbsp Dijon mustard
• 3 tbsp butter
• 2 whole eggs
• 4 sprigs fresh thyme

How to Make It

1. 1

   Season beef tenderloin with salt and pepper. Sear in hot oil until browned all over, 3-4 minutes. Brush with mustard, cool completely.

2. 2

   Make duxelles: blitz mushrooms in food processor. Cook in butter with shallots and garlic until all moisture evaporates and mixture is dry and paste-like, about 20 minutes.

3. 3

   Lay prosciutto slices overlapping on plastic wrap. Spread duxelles over prosciutto. Place cooled beef at one edge.

4. 4

   Roll tightly using plastic wrap, twisting ends to form a log. Refrigerate 30 minutes.

5. 5

   Roll out puff pastry. Unwrap beef log, place at one edge. Roll in pastry, sealing edges with egg wash.

6. 6

   Score pastry decoratively, brush all over with egg wash, season with sea salt.

7. 7

   Roast at 425°F for 25-30 minutes until pastry is golden and internal temp reaches 125°F for medium rare.

8. 8

   Rest 10 minutes before slicing.