Classic Beef Wellington

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the beef tenderloin with salt and pepper.

3. 3

   Heat the olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Remove from heat 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. 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.

10. 10

    Remove the beef from the plastic wrap and place it on the puff pastry.

11. 11

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

12. 12

    Brush the entire pastry with the beaten egg.

13. 13

    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.

14. 14

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