Ingredients:

  • 2 lb (900 g) beef tenderloin (filet mignon)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons (30 ml) vegetable oil
  • 12 oz (340 g) cremini or button mushrooms, finely chopped
  • 2 tablespoons (30 g) unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 6 oz (170 g) prosciutto, thinly sliced
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 sheet (about 14 oz, 400 g) puff pastry, thawed if frozen
  • 1 large egg, beaten (for egg wash)
  • Flour, for dusting

Instructions:

  1. Season the beef tenderloin with salt and pepper. Sear on all sides in a hot skillet with vegetable oil until browned (about 3-4 minutes). Remove from skillet and let cool. Brush with Dijon mustard.
  2. In the skillet, melt butter and add garlic and mushrooms. Sauté until excess moisture evaporates and mixture is dry. Season with thyme, salt, and pepper. Cool completely.
  3. Lay prosciutto slices on plastic wrap, overlapping slightly. Spread the cooled mushroom mixture over prosciutto. Place the beef on top; use the plastic wrap to tightly roll it into a cylinder. Chill in the fridge for 15-20 minutes.
  4. Roll out the puff pastry on a lightly floured surface into a rectangle that can encase the beef. Remove the beef roll from the plastic wrap and place it on the pastry.
  5. Fold the pastry over the beef, sealing edges. Trim excess pastry and use scraps for decoration if desired. Brush with egg wash.
  6. Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet. Bake for 25-30 minutes, or until golden brown and an internal temperature of 130°F (54°C) for medium-rare.
  7. Let the Wellington rest for 10 minutes before slicing. Serve with desired accompaniments.