Ingredients:

  • 2.5 lbs (1.1 kg) beef tenderloin, centre-cut, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp dry sherry or Madeira wine (optional)
  • 2 tbsp fresh thyme leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 package (14-16 oz/400-450g) all-butter puff pastry, thawed (but still cold)
  • 4 slices prosciutto
  • 1 large egg, beaten (for egg wash)
  • Sea salt flakes, for sprinkling (optional)

Instructions:

  1. Season beef tenderloin with salt and pepper. Sear in hot pan with olive oil until browned on all sides. Let cool slightly, then brush with Dijon mustard.
  2. Sauté shallot in olive oil until softened. Add mushrooms and garlic; cook until the mushrooms release their moisture and it evaporates. Deglaze with sherry (if using). Stir in thyme, season with salt and pepper, and set aside to cool.
  3. Lay out plastic wrap. Arrange prosciutto slices on the plastic wrap, slightly overlapping, forming a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto. Place the seared beef tenderloin on top of the duxelles. Tightly roll the prosciutto and duxelles around the beef, using the plastic wrap to help. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes, or up to 2 hours.
  4. On a lightly floured surface, roll out the puff pastry into a large rectangle, slightly larger than needed to enclose the beef. Remove the beef from the refrigerator and unwrap it. Place the beef in the centre of the pastry. Brush the edges of the pastry with egg wash. Wrap the pastry tightly around the beef, pressing the edges to seal. Trim any excess pastry. Decorate the top with pastry cut-outs if desired. Brush the entire Wellington with egg wash. Refrigerate for at least 15 minutes.
  5. Preheat oven to 400°F (200°C/Gas Mark 6). Place the Wellington on a baking sheet lined with parchment paper. Sprinkle with sea salt flakes, if desired. Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare, or your desired doneness.
  6. Let the Wellington rest for 10 minutes before slicing and serving.