Traditional Beef Wellington

• 1 kg beef tenderloin
• 500 g puff pastry
• 200 g prosciutto
• 500 g mushrooms
• 2 tbsp dijon mustard
• 1 egg egg wash

Instructions

1. 1

   Sear the beef tenderloin in a hot pan with a little oil until browned on all sides. Remove and immediately brush with Dijon mustard while hot. Let cool.

2. 2

   Finely chop the mushrooms (or use a food processor). Cook in a dry pan over medium heat until all moisture has evaporated (this is the duxelles). Let cool.

3. 3

   On a large piece of plastic wrap, lay out slices of prosciutto to form a rectangle large enough to wrap the beef. Spread the mushroom duxelles over the prosciutto.

4. 4

   Place the cooled beef in the center. Using the plastic wrap, roll the prosciutto tight around the beef. Twist the ends of the plastic wrap to tighten the log. Chill for 15 minutes.

5. 5

   Preheat oven to 400°F (200°C).

6. 6

   Roll out the puff pastry. Remove plastic wrap from beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges.

7. 7

   Place seam-side down on a baking sheet. Brush the pastry with egg wash.

8. 8

   Bake for 40-45 minutes until the pastry is golden brown and internal temperature of beef reaches 130°F (54°C) for medium-rare.

9. 9

   Let rest for at least 15 minutes before slicing.