Ingredients:

  • 1.5 pounds (680 g) beef tenderloin, trimmed
  • Salt & freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 12 ounces (340 g) mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons (45 g) unsalted butter
  • 1 teaspoon (5 ml) fresh thyme, chopped
  • 8 slices of prosciutto
  • 1 package (14 ounces or 400 g) puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Season the beef with salt and pepper. Sear in a hot pan with olive oil until browned on all sides (about 2-3 minutes each). Cool and chill for 15 minutes.
  2. In the same pan, melt butter and sauté onion and garlic until translucent. Add mushrooms and thyme, cooking until moisture evaporates and mixture is dry (about 10-15 minutes). Cool completely.
  3. Lay out prosciutto slices on parchment, slightly overlapping. Spread the cooled duxelles evenly over prosciutto. Place the beef in the center and wrap tightly; chill for another 15 minutes.
  4. Roll out the puff pastry on a floured surface. Encase the beef in the pastry, sealing edges well and trimming excess. Brush with beaten egg.
  5. Preheat oven to 400°F (200°C). Place Wellington on a baking tray lined with parchment. Bake until golden brown (about 25 minutes) and internal temp reaches 125°F (52°C) for medium-rare.