Beef Wellington

Directions

• Preheat your oven to 425 degrees Fahrenheit. Season the beef tenderloin generously with salt and pepper on all sides.
• In a pan over medium-high heat, add olive oil and sear the beef on all sides until golden brown, about four minutes per side.
• Remove the beef from the pan, brush it with Dijon mustard while still hot, and allow it to rest.
• In the same pan, add butter and sauté the finely chopped onion and mushrooms until they release their moisture and become golden brown.
• Lay out a large piece of plastic wrap, and arrange the prosciutto slices into a square. Spread the cooled mushroom mixture over the prosciutto.
• Place the beef on top of the mushroom mixture, using the plastic wrap to roll and tightly secure the beef, refrigerate for 20 minutes.
• Roll out the puff pastry sheet, unwrap the beef from plastic wrap, and place it in the center of the pastry.
• Brush the edges of the pastry with beaten egg, fold to seal and trim any excess pastry.
• Brush the outside of the wrapped pastry with egg wash. Make slits or decorations on top, if desired.
• Place the wrapped beef on a baking sheet and bake in the preheated oven for 20-25 minutes until golden brown and puffed.