Ingredients:
For the Beef Wellington:
2 lb beef tenderloin, trimmed
2 tbsp olive oil
1 lb mushrooms, finely chopped
2 tbsp butter
2 garlic cloves, minced
2 tsp fresh thyme leaves
8 slices prosciutto
2 tbsp Dijon mustard
1 sheet puff pastry, thawed
1 egg, beaten
For the Port Gravy:
1 cup port wine
1 cup beef stock
2 tbsp butter
1 tbsp flour
Salt and pepper, to taste
Instructions:
Prepare the Beef:
Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Set aside to cool.
Prepare the Mushroom Duxelles:
In the same skillet, melt butter over medium heat. Add mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become a paste. Season with salt and pepper. Let cool.
Assemble the Wellington:
Lay out a sheet of plastic wrap. Arrange the prosciutto slices, overlapping slightly, into a rectangle. Spread the mushroom mixture evenly over the prosciutto.
Brush the seared beef with Dijon mustard and place it on top of the mushroom layer. Use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef. Chill for 30 minutes.
Wrap in Puff Pastry:
Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges with beaten egg. Trim any excess pastry.
Brush the entire Wellington with beaten egg and chill for 15 minutes. Preheat oven to 400°F (200°C).
Bake:
Place the Wellington seam-side down on a baking sheet lined with parchment paper. Bake for 30-35 minutes or until the pastry is golden and the internal temperature of the beef reaches 130°F (55°C) for medium-rare. Let rest for 10 minutes before slicing.
Make the Port Gravy:
In a saucepan, simmer port wine until reduced by half. Add beef stock and continue to simmer.
In a small bowl, mix butter and flour into a paste. Whisk into the sauce to thicken. Season with salt and pepper.
Serve:
Slice the Beef Wellington and serve with port gravy on the side. Enjoy!
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