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Ingredients
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Main Ingredients
Seasoning and Flavoring
Method
Preparation of Beef
- 1
Sear the Beef
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Season the beef tenderloin with salt and pepper. Once the oil is hot, sear the beef on all sides for about 2-3 minutes per side until browned. Remove from heat and let it cool.
Mushroom Duxelles
- 2
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the finely chopped mushrooms and thyme, cooking until the mixture is dry, about 10-12 minutes. Season with salt and pepper to taste. Let it cool.
Assembling the Wellington
- 3
Wrap the Beef
Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom duxelles over the prosciutto. Place the seared beef in the center and roll it tightly using the plastic wrap. Refrigerate for at least 15 minutes.
- 4
Prepare the Pastry
Roll out the puff pastry sheets on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges to prevent any filling from leaking out.
Baking
- 5
Egg Wash and Bake
Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Brush the top with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
