Classic Beef Wellington

Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef.

Spread the cooled mushroom duxelles evenly over the prosciutto.

Place the seared beef tenderloin on top of the mushrooms. Using the plastic wrap, roll the prosciutto and mushroom-covered beef into a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 30 minutes.

Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges.

Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.

Let the Beef Wellington rest for 10 minutes before slicing and serving.

Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes

Kcal: 700 kcal | Servings: 6 servings