Beef Wellington

Instructions

1. 1

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

2. 2

   Season the beef tenderloin with salt and pepper.

3. 3

   Heat 1 tablespoon of olive oil in a pan over high heat. Sear the beef on all sides until browned. Remove from the pan and let it cool.

4. 4

   In the same pan, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent.

5. 5

   Add the finely chopped mushrooms to the pan and cook until all the moisture has evaporated. Let the mixture cool.

6. 6

   Spread the Dijon mustard over the cooled beef tenderloin.

7. 7

   Lay out the slices of prosciutto on a sheet of cling film, slightly overlapping.

8. 8

   Spread the mushroom mixture over the prosciutto.

9. 9

   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.

10. 10

    Roll out the puff pastry on a floured surface.

11. 11

    Remove the cling film from the beef and place it in the center of the puff pastry.

12. 12

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

13. 13

    Brush the entire pastry with the remaining beaten egg.

14. 14

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

15. 15

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