Mini 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 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 mushrooms and cook until they release their moisture and become golden brown. Let them cool, then finely chop or blend them into a paste.

5. 5

   Spread the Dijon mustard over the cooled beef tenderloin.

6. 6

   Lay out the prosciutto slices on a piece of cling film, slightly overlapping them. Spread the mushroom paste over the prosciutto.

7. 7

   Place the beef on top of the mushroom-covered prosciutto and roll it up tightly using the cling film. Chill in the refrigerator for 15 minutes.

8. 8

   Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it in the center of the pastry.

9. 9

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

10. 10

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

11. 11

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

12. 12

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