Classic Beef Wellington

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the beef tenderloin with salt and pepper.

3. 3

   Heat the olive oil in a pan over high heat and sear the beef on all sides until browned. Remove from heat and let it cool.

4. 4

   Finely chop the mushrooms and sauté them in the same pan until they release their moisture and become dry. Let them cool.

5. 5

   Brush the beef with Dijon mustard.

6. 6

   Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping.

7. 7

   Spread the sautéed mushrooms over the prosciutto.

8. 8

   Place the beef on top of the mushrooms and prosciutto, then roll it up tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.

9. 9

   Roll out the puff pastry on a floured surface.

10. 10

    Remove the beef from the plastic wrap and place it in the center of the puff pastry.

11. 11

    Fold the puff pastry over the beef, sealing the edges. Trim any excess pastry.

12. 12

    Brush the puff pastry with the beaten egg yolk.

13. 13

    Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.

14. 14

    Let the Beef Wellington rest for 10 minutes before slicing and serving.