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

   In the same pan, add the butter and mushrooms. Cook until the mushrooms are soft and all moisture has evaporated, about 10 minutes. Let it cool.

5. 5

   Roll out the puff pastry on a floured surface.

6. 6

   Spread the Dijon mustard over the cooled beef tenderloin.

7. 7

   Spread the mushroom mixture over the mustard-coated beef.

8. 8

   Place the beef in the center of the puff pastry and wrap it tightly, sealing the edges with a beaten egg.

9. 9

   Brush the top of the pastry with the remaining beaten egg.

10. 10

    Place the wrapped beef on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

11. 11

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