T-Rex Beef Tenderloin Wellington

Instructions

1. 1

   Pat the beef tenderloin completely dry with paper towels, then season it evenly with the salt and black pepper.

2. 2

   Heat the olive oil in a hot skillet over medium-high heat. Sear the beef on all sides for 1–2 minutes per side until browned, then remove it from the pan and let it cool.

3. 3

   Brush the cooled beef all over with Dijon mustard and set it aside.

4. 4

   Finely chop the cremini mushrooms, shallots, garlic, and fresh thyme to make a mushroom duxelles.

5. 5

   Add the mushroom mixture to the same skillet and cook over medium heat for 8–10 minutes, stirring often, until the moisture has evaporated and the mixture is thick and dry. Let it cool completely.

6. 6

   Lay a sheet of plastic wrap on the counter. Arrange the prosciutto slices in an overlapping rectangle large enough to wrap around the beef.

7. 7

   Spread the cooled mushroom duxelles evenly over the prosciutto.

8. 8

   Place the mustard-coated beef in the center, then use the plastic wrap to roll the prosciutto and mushroom layer tightly around the beef. Twist the ends of the plastic wrap and chill for 15–20 minutes.

9. 9

   Preheat the oven to 200°C / 400°F.

10. 10

    Roll out the puff pastry into a rectangle large enough to fully enclose the wrapped beef.

11. 11

    Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing the seams tightly and trimming any excess pastry.

12. 12

    Place the Wellington seam-side down on a parchment-lined baking tray.

13. 13

    Beat the egg and brush it evenly over the puff pastry for a glossy finish.

14. 14

    Score the top lightly with a knife, being careful not to cut all the way through the pastry.

15. 15

    Bake for 25–30 minutes, or until the pastry is golden brown and the beef reaches your preferred doneness.

16. 16

    Rest the Wellington for 10 minutes before slicing and serving.