Classic Beef Wellington

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Season the beef tenderloin with salt and black pepper.

3. 3

   Heat the olive oil in a pan over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the pan 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, about 10 minutes. Let them cool.

5. 5

   Spread the Dijon mustard over the cooled beef tenderloin.

6. 6

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

7. 7

   Spread the sautéed mushrooms over the prosciutto.

8. 8

   Place the beef tenderloin on top of the mushrooms and 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. Remove the beef from the plastic wrap and place it in the center of the pastry.

10. 10

    Wrap the pastry around the beef, sealing the edges with a beaten egg.

11. 11

    Place the wrapped beef on a baking sheet, seam side down. Brush the top with the remaining beaten egg.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.

13. 13

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