Name: Beef Wellington
Total time: 1 h 30 min
Ingredients: 1.5-2 lb Beef tenderloin, center-cut, trimmed; 2 tbsp Olive oil, for searing; Salt and black pepper, to taste; 2 tbsp English mustard; 16 oz Mushrooms, finely chopped (cremini or button); 2 tbsp Unsalted butter; 2 clove Garlic, minced; 1 tbsp Fresh thyme, leaves only; 8-10 slices Prosciutto; 1 sheet Puff pastry, thawed; 2 Egg yolks, beaten with 1 tbsp water for egg wash; Flaky sea salt, for sprinkling

Method

7 steps. Tap one to mark it done.

Apply a liberal amount of salt and pepper to the beef tenderloin. Warm the olive oil in a large skillet set to high heat. Give the beef a rapid sear, cooking each side for roughly 1 to 2 minutes until it is browned on the outside but still raw inside. Take it out of the pan and coat the entire surface with English mustard right away. Allow the meat to cool down before placing it in the refrigerator to chill.
To prepare the mushroom duxelles, melt the butter in a skillet over medium-high heat. Toss in the finely chopped mushrooms, garlic, and thyme. Cook the mixture, stirring often, for about 10 to 15 minutes until the liquid released by the mushrooms has fully evaporated, leaving a dry, paste-like consistency. Add salt and pepper to taste, then let it cool down entirely.
Spread a wide sheet of plastic wrap across a clean counter. Position the prosciutto slices on top of the plastic in an overlapping rectangular pattern that is spacious enough to envelope the beef. Smear the cooled mushroom duxelles in an even layer across the prosciutto.
Set the chilled beef tenderloin directly in the middle of the prosciutto and mushroom layer. Roll the prosciutto tightly around the meat using the plastic wrap to form a compact log shape. Spin the ends of the plastic wrap tightly to seal the package, then place it in the refrigerator to chill for a minimum of 30 minutes.
On a surface dusted lightly with flour, roll out the thawed puff pastry sheet. Remove the beef log from its plastic wrapping and set it in the middle of the pastry. Fold the pastry snugly over the beef, cutting away any extra dough, and seal the seams with some of the egg wash. Enclose the whole roll tightly in a new sheet of plastic wrap and refrigerate for 30 minutes to firm up its shape.
Heat your oven to 400°F (200°C). Take the plastic wrap off the Beef Wellington and transfer it to a parchment-lined baking sheet. Coat the pastry with the egg wash, use the dull edge of a knife to lightly carve a decorative pattern on the surface, and finish with a scattering of flaky sea salt.
Cook in the oven for 35 to 40 minutes, until the crust turns golden brown and the thermometer inside the beef reads 125°F (51°C) for a medium-rare finish. Let the roast sit for 10 to 15 minutes to rest before carving into slices and serving.