Wellington Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef tenderloin with salt and black pepper. Heat olive oil in a hot skillet and sear the beef on all sides for about 2-3 minutes until browned. Remove from heat and let it cool. Brush with Dijon mustard.

2. 2

   Make the Duxelles

   In the same skillet, add shallots and garlic, sauté until softened. Then add the finely chopped mushrooms and thyme. Cook until the mixture is dry and caramelized. Season with salt and pepper. Let it cool.

3. 3

   Assemble the Wellington

   Lay out the prosciutto slices on a sheet of cling film, slightly overlapping. Spread the duxelles over the prosciutto, then place the beef on top. Roll tightly using the cling film and chill for 30 minutes.

4. 4

   Wrap in Pastry

   Roll out the puff pastry on a floured surface. Remove the beef from the cling film and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with egg yolk.

5. 5

   Bake the Wellington

   Preheat the oven to 200°C (400°F). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes until golden brown. Let it rest for 10 minutes before slicing.