Ingredients:

  • 2 lbs (900g) beef tenderloin, trimmed
  • Salt and pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 1 lb (450g) cremini or button mushrooms, finely chopped
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) fresh thyme, chopped
  • ¼ cup (60ml) dry white wine or sherry
  • 8 ounces (225g) prosciutto, thinly sliced
  • 1 package (14 oz/400g) puff pastry, thawed
  • 1 large egg, beaten for egg wash
  • 2 tablespoons (30ml) Dijon mustard

Instructions:

  1. Season the beef tenderloin with salt and pepper. Sear in hot olive oil in a heavy skillet until browned on all sides; set aside to cool.
  2. In the same skillet, melt butter; add mushrooms and garlic. Cook until moisture evaporates; stir in thyme and white wine. Season with salt and pepper, then let cool.
  3. On a clean surface, lay out prosciutto, overlapping slices slightly. Spread the cooled duxelles over the prosciutto. Place the beef on top and roll tightly using plastic wrap; chill for 15-20 minutes.
  4. Roll out the puff pastry and place the wrapped beef in the center. Brush edges with egg wash; seal tightly. Decorate if desired and chill for another 10 minutes.
  5. Preheat the oven to 400°F (200°C). Place Wellington on a baking sheet; brush with egg wash. Bake for 25-30 minutes or until golden brown and internal temperature reaches 125°F (52°C) for medium-rare.
  6. Allow to rest for 10 minutes before slicing and serving.