Ingredients:

  • 2 lb (900 g) beef tenderloin, trimmed
  • Salt and black pepper, to taste
  • 2 tbsp (30 ml) olive oil
  • 10 oz (300 g) cremini or button mushrooms, finely chopped
  • 4 oz (115 g) prosciutto, thinly sliced
  • 2 tbsp (30 g) Dijon mustard
  • 1 sheet (about 14 oz/400 g) puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp (30 g) unsalted butter
  • 2 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 tbsp (15 ml) fresh thyme leaves

Instructions:

  1. Season beef with salt and pepper. Sear in olive oil on all sides until browned, about 3-4 minutes per side. Remove and let cool; brush with Dijon mustard.
  2. In a skillet, melt butter over medium heat. Sauté shallots and garlic until translucent, about 2-3 minutes. Add mushrooms and thyme; cook until moisture evaporates, around 8-10 minutes. Allow to cool.
  3. Lay prosciutto on a sheet of plastic wrap, slightly overlapping. Spread cooled duxelles over prosciutto, then place the beef on top. Roll tightly using plastic wrap and chill in the fridge for 15 minutes.
  4. Roll out puff pastry on a floured surface. Remove beef from the wrap; place on pastry and wrap tightly. Seal edges and trim excess pastry; brush with egg wash.
  5. Preheat oven to 400°F (200°C). Place wrapped Wellington on a baking sheet lined with parchment. Bake for 25-30 minutes until golden brown and internal temperature reaches 125°F (51°C) for medium-rare.
  6. Allow to rest for 10 minutes before slicing. Serve with sauces and side dishes.