Beef Wellington

Ingredients

• 2 lb beef tenderloin, trimmed
• 2 tbsp Dijon mustard
• 1 lb mushrooms, finely chopped (duxelles)
• 2 shallots, minced
• 8 slices prosciutto
• 1 sheet puff pastry
• 1 egg, beaten, for egg wash
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. 1Sear the tenderloin on all sides in a hot pan, then brush with mustard and cool.
2. 2Sauté mushrooms and shallots in butter until all moisture evaporates, forming a dry duxelles; cool completely.
3. 3Lay overlapping prosciutto slices on plastic wrap and spread the duxelles over it.
4. 4Place the beef on top and use the wrap to roll the prosciutto and duxelles tightly around it; chill 15 minutes.
5. 5Wrap the beef in puff pastry, sealing the seams, and brush with egg wash.
6. 6Bake at 400°F for 35-40 minutes until pastry is golden and internal temperature reaches medium-rare.
7. 7Rest 10 minutes before slicing.

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