The Best Beef Wellington - step by step - Recipe HERE!!!

Ingredients you'll need:

1 beef tenderloin (filet mignon), around 600g
Salt and pepper, to taste
2 tablespoons olive oil
2 cups of mixed mushrooms, finely chopped
4 - 6 slices of prosciutto
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Dijon Mustard
Flour, for dusting
Optional : lattice roller
Optional: crepes

Instructions:

1. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the tenderloin on all sides until browned. Remove from heat and let it cool.
2. In the same skillet, add one chopped onion and the chopped mixed mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper. Remove from heat and let it cool.
3. Brush lightly with yellow mustard if desired.
4. Lay out a sheet of plastic wrap and place the prosciutto slices on it, slightly overlapping to form a rectangle. Spread the cooked mushrooms evenly over the prosciutto.
5. Place the seared beef tenderloin on top of the mushroom-covered prosciutto. Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Twist the ends of the plastic wrap to secure it and place in the refrigerator for about 15-20 minutes to firm up.
6. Preheat the oven to 400°F (200°C).
7. Lightly flour a clean surface and roll out the puff pastry to a size that will wrap around the beef completely.
8. Remove the plastic wrap from the chilled beef roll and place it in the center of the rolled-out puff pastry.
9. Brush the edges of the puff pastry with the beaten egg. Carefully fold the pastry over the beef, sealing it like a package. Trim any excess pastry if needed.
10. Place the wrapped beef Wellington on a baking sheet, seam side down. Brush the entire pastry with the beaten egg to create a golden-brown finish.
11. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer to check internal temperature).
12. Once done, remove from the oven and let it rest for a few minutes before slicing. Serve the beef Wellington slices with your favorite sauce and sides.

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