Beef Wellington

Indulge in the elegance of Beef Wellington, where tender beef tenderloin meets earthy mushrooms and savory prosciutto, all enveloped in flaky puff pastry. Ideal for a special occasion or a lavish weekend dinner.

• 1 kg beef tenderloin
• 200 g mushrooms
• 100 g prosciutto
• 2 tablespoons Dijon mustard
• 1 sheet puff pastry
• 1 egg egg yolk
• to taste salt and pepper

Method

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Season the beef tenderloin with salt and pepper, then sear it in a hot pan with a little oil for about 2-3 minutes on each side until browned. Remove from the pan and let it cool.

3. 3

   In the same pan, sauté the chopped mushrooms until all the moisture has evaporated, about 5-7 minutes. Allow to cool, then mix with the Dijon mustard.

4. 4

   Lay out the prosciutto slices on a sheet of cling film, slightly overlapping. Spread the mushroom mixture on top, then place the cooled beef on the mushrooms and roll tightly using the cling film. Chill for 15 minutes.

5. 5

   Roll out the puff pastry on a floured surface and wrap it around the beef, sealing the edges. Brush with beaten egg yolk and make a few slits on top for steam to escape.

6. 6

   Place the wrapped beef on a baking tray and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.

7. 7

   Once cooked, let it rest for 10 minutes before slicing. Serve warm.