Beef Wellington

Here’s a basic recipe for Beef Wellington:

Ingredients:

• 1 center-cut beef tenderloin (about 2 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 8 ounces cremini or button mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 cup dry white wine (optional)
• 8 slices prosciutto
• Puff pastry (enough to wrap the beef, about 1 pound)
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Beef:

   • Preheat your oven to 425°F (220°C).
   • Season the beef tenderloin generously with salt and pepper.
   • Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
   • Remove the beef from the skillet and brush it with Dijon mustard. Let it cool.

2. Prepare the Mushroom Duxelles:

   • In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown, about 10 minutes.
   • If using, add the white wine and cook until it evaporates. Season with salt and pepper. Let the mixture cool.

3. Assemble the Wellington:

   • Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping them. Spread the mushroom duxelles evenly over the prosciutto.
   • Place the beef tenderloin on top of the mushroom mixture. Roll the prosciutto around the beef tightly using the plastic wrap to help. Chill for 15 minutes.

4. Wrap in Puff Pastry:

   • Roll out the puff pastry on a floured surface. Place the beef (with prosciutto and mushroom mixture) in the center of the pastry. Fold the pastry over the beef, sealing the edges well.
   • Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.

5. Bake:

   • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (about 125°F/52°C for rare, 135°F/57°C for medium-rare).
   • Let the Beef Wellington rest for about 10 minutes before slicing.

6. Serve:

   • Slice and serve with your favorite sides and sauce.

Enjoy your Beef Wellington!