Beef Wellington

Indulge in the elegance of Beef Wellington, where tender beef tenderloin meets a savory mushroom duxelles, wrapped in flaky puff pastry. Perfect for a special occasion or a cozy weekend dinner with loved ones.

• 500 grams beef tenderloin
• 200 grams mushrooms
• 4 slices prosciutto
• 1 packet puff pastry
• 1 large egg
• 2 tablespoons Dijon mustard
• Salt to taste salt
• Pepper to taste black pepper

Method

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Season the beef tenderloin with salt and pepper. Sear it in a hot pan for 2-3 minutes on each side until browned. Remove from heat and let it cool.

3. 3

   In the same pan, add the chopped mushrooms and cook until moisture evaporates, about 5-7 minutes. Season with salt and pepper, then let cool.

4. 4

   Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushrooms evenly on top.

5. 5

   Place the cooled beef on top of the mushrooms, then roll tightly using the plastic wrap. Chill in the fridge for 10 minutes.

6. 6

   Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place in the center of the pastry. Spread Dijon mustard over the beef.

7. 7

   Wrap the pastry around the beef, sealing the edges. Brush the top with beaten egg and place on a baking tray.

8. 8

   Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and cooked through. Let it rest for 5 minutes before slicing.