Beef Wellington - Dish

Ingredients:

Beef tenderloin
Salt and pepper
Olive oil
Dijon mustard
Puff pastry sheets
Mushroom duxelles (mushrooms, shallots, garlic, thyme, and parsley finely chopped and sautéed)
Prosciutto slices (optional)
Egg wash (beaten egg with a little water)

Instructions:

Preheat the oven to the temperature specified in your puff pastry package instructions.
Season the beef tenderloin with salt and pepper. Sear it in a hot pan with olive oil until browned on all sides. Let it cool, then brush with Dijon mustard.
Roll out the puff pastry on a floured surface to a size that will completely encase the beef.
If using, layer prosciutto slices on the puff pastry, then spread the mushroom duxelles over the prosciutto.
Place the beef on top and wrap the puff pastry around it, sealing the edges. Brush the pastry with the egg wash.
Transfer the wrapped beef to a baking sheet and bake in the preheated oven until the pastry is golden brown and the beef reaches your desired doneness.
Let it rest for a few minutes before slicing. Serve with a delicious sauce made from red wine or Madeira

seeobeg