Beef Wellington Extravaganza: A Culinary Masterpiece for Your Next Celebration

Ingredients

• 2 lbs beef tenderloin, trimmed
• 8 oz mushrooms, finely chopped
• 4 slices prosciutto
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• to taste salt and pepper
• 1 package puff pastry (2 sheets)
• 1 egg beaten (for egg wash)
• 2 tablespoons pâté (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. In a pan over medium-high heat, add olive oil, then sear the beef on all sides for about 2-3 minutes until browned. Remove from the pan and let it cool slightly. Brush the beef with Dijon mustard while it cools.
2. In the same pan, add the finely chopped mushrooms and thyme. Cook over medium heat until the mushrooms release their moisture and become dry, about 8-10 minutes. Season with salt and pepper. Let it cool down.
3. Lay out the slices of prosciutto on a large piece of plastic wrap, slightly overlapping them. Spread the mushroom duxelles evenly over the prosciutto, then place the beef at the bottom edge of the prosciutto layer. If using pâté, spread a thin layer on top of the beef. Roll it tightly using the plastic wrap to form a log, twisting the ends to secure. Refrigerate for 15 minutes.
4. Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry, and use the leftover to create decorative designs on top if desired. Brush the top with the beaten egg.
5. Place the wrapped Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove from the oven and let it rest for at least 10 minutes before slicing. This will help the juices redistribute. Serve warm with your favorite sides.