Traditional Beef Wellington

Ingredients

• 2 pounds beef fillet
• 12 ounces mushrooms
• 1 package puff pastry
• 8 slices prosciutto
• 1 large egg yolk
• 2 tablespoons mustard
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 medium shallots
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon flour

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Season the beef fillet generously with salt and black pepper.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over high heat. Sear the beef fillet for about 2-3 minutes on each side until browned. Remove from heat and let it cool.

4. 4

   Finely chop the mushrooms, shallots, and thyme. In the same skillet, add 2 tablespoons of butter and sauté the mushrooms, shallots, and thyme over medium heat for about 10 minutes until the mixture is dry. Season with salt and pepper, then let it cool.

5. 5

   On a clean surface, lay out the prosciutto slices, slightly overlapping them. Spread the cooled mushroom mixture over the prosciutto.

6. 6

   Brush the cooled beef fillet with 2 tablespoons of mustard, then place it on top of the mushroom mixture. Using the prosciutto, roll it tightly around the beef, ensuring it is well wrapped. Wrap it in plastic wrap and refrigerate for 15 minutes.

7. 7

   Roll out the puff pastry on a floured surface to about 1/4 inch thick. Remove the beef from the refrigerator and unwrap it from the plastic wrap.

8. 8

   Place the beef in the center of the puff pastry and fold the pastry over the beef, sealing the edges well. Trim any excess pastry and place seam-side down on a baking sheet lined with parchment paper.

9. 9

   Brush the top of the pastry with the egg yolk mixed with 1 tablespoon of water to give it a golden color when baked.

10. 10

    Using a sharp knife, score the top of the pastry lightly in a crisscross pattern for decoration. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.

11. 11

    Remove from the oven and let it rest for 10 minutes before slicing. Serve with your choice of sides.