T-Rex Beef Tenderloin Wellington

Preparación

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.