Beef Wellington

Instructions

1. Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side. Remove from heat and let cool. Once cooled, brush with Dijon mustard.
3. In the same skillet, add butter and melt over medium heat. Add mushrooms and garlic, cooking until the mixture is dry and the mushrooms are golden, about 10 minutes. Season with salt and pepper and let cool.
4. Lay out a large piece of plastic wrap. Arrange the prosciutto slices on the plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto.
5. Place the beef tenderloin at one end of the prosciutto layer. Roll it up tightly in the prosciutto and mushroom layer using the plastic wrap. Twist the ends to seal and refrigerate for 15 minutes.
6. Roll out the puff pastry on a lightly floured surface. Remove the beef from the refrigerator, unwrap it, and place it on the pastry. Brush the edges of the pastry with beaten egg.
7. Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry. Brush the entire surface with beaten egg.
8. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Make a few slits on top to allow steam to escape.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
10. Remove from the oven and let rest for 10 minutes before slicing and serving.