Wow yourself and your family with an incredible Beef Wellington dinner - it's more simple than you think!
beef tenderloin prosciutto dijon mustard puff pastry egg olive oil mushrooms shallot garlic butter parsley salt +pepper
Preheat the oven to 400°F. Heat a cast iron skillet over high heat, then add a drizzle of olive oil. Pat the beef dry, then sear 2 minutes per side until browned.
In the same skillet, melt the butter, then add sliced shallots and garlic. Saute until translucent. Add the mushrooms, salt, and pepper.
Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.
Once the beef and mushrooms have cooled completely, take a sheet of plastic wrap and lay out the prosciutto on top of it. Spread Dijon mustard over top.
Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushrooms on top.
Using the plastic wrap, wrap the prosciutto and duxelles tightly around the beef, and repeat the process with the second layer of beef.
Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles large enough to wrap around each beef portion.
Remove the plastic, and wrap each piece of beef in the puff pastry, using an egg wash around the edges. Place the pastry-wrapped beef on a baking sheet, seam side down.
Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry further.
Bake in a preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the beef reads 135°F internally using a meat thermometer.
Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!