# What You'll Need:
→ Beef
01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp vegetable oil
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper, to taste
→ Assembly
10 - 10 slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 14 oz puff pastry, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour, for dusting
# How to Make It:
01 - Preheat oven to 425°F.
02 - Season beef tenderloin generously with salt and pepper. Heat vegetable oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until deeply browned. Remove from skillet and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté for 1 minute until fragrant. Add mushrooms and thyme, season with salt and pepper. Cook until all moisture evaporates and mixture reduces to a thick paste, approximately 10 minutes. Set aside to cool.
04 - Lay a large sheet of plastic wrap on work surface. Arrange prosciutto slices in slightly overlapping pattern to form a rectangle slightly larger than the beef dimensions.
05 - Spread cooled mushroom duxelles evenly over entire surface of prosciutto layer.
06 - Brush cooled seared beef thoroughly with Dijon mustard on all sides. Place beef directly on center of duxelles-covered prosciutto.
07 - Using plastic wrap as an aid, tightly roll prosciutto and mushroom mixture around beef to form a compact log. Twist plastic wrap ends firmly to seal. Refrigerate for 20 minutes to set.
08 - On a lightly floured surface, roll puff pastry into rectangle large enough to completely encase beef log. Remove beef from plastic wrap and position in center of pastry.
09 - Fold pastry over beef, trimming any excess dough. Pinch edges firmly to seal. Place seam-side down on parchment-lined baking sheet.
10 - Brush entire pastry surface with beaten egg. Decorate with pastry scraps if desired. Refrigerate for 10 minutes before baking.
11 - Bake for 40 to 45 minutes until pastry achieves deep golden color. Internal temperature should register 120°F for rare or 130°F for medium-rare when inserted into beef center.
12 - Allow wellington to rest for 10 to 15 minutes before slicing. This ensures juices redistribute throughout the meat.
