Beef Wellington (United Kingdom)
Ingredients
1kg beef tenderloin
500g puff pastry
250g mushrooms, finely chopped
2 shallots, minced
2 garlic cloves, minced
100g prosciutto
2 tbsp Dijon mustard
2 tbsp olive oil
1 egg, beaten
Salt and pepper to taste
Method of Preparation
1 Preheat oven to 200°C (400°F)
2 Heat olive oil in a pan and sear the beef on all sides until browned. Remove from heat, brush with Dijon mustard, and let cool
3 In the same pan, sauté mushrooms, shallots, and garlic until moisture evaporates. Let cool
4 On a sheet of cling film, lay out prosciutto slices, spread mushroom mixture on top, and place the beef in the center. Roll everything tightly
5 Roll out the puff pastry, wrap the beef, and brush with beaten egg
6 Bake for 25-30 minutes until the pastry is golden brown. Let rest for 10 minutes before slicing