Easy Beef Wellington

Instructions

1. Pat the beef tenderloin dry and season generously on all sides with kosher salt and fresh cracked black pepper. Optional: let sit at room temperature for 20 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat until hot.
3. Sear the beef for 1-2 minutes per side until a light crust forms. Sear the ends for 30 seconds each. Do not overcook; aim for medium-rare.
4. Remove beef from heat and brush all sides generously with Dijon mustard. Set aside to cool, or place in refrigerator.
5. Add cremini mushrooms, shallots, and garlic to a food processor. Pulse until finely chopped (duxelles).
6. Heat 2 tablespoons oil or butter in a pan over medium heat. Add the duxelles and cook for 3-5 minutes, stirring frequently, until moisture evaporates and mixture reaches a paste-like consistency.
7. Season duxelles with kosher salt and black pepper to taste. Optionally add fresh thyme leaves. Spread on a plate and refrigerate until cool (about 5 minutes).
8. Lay out an extra-large sheet of plastic wrap. Arrange prosciutto slices overlapping in the lower third, pressing together and removing paper separators for full contact.
9. Spread cooled duxelles evenly over prosciutto, leaving a half-inch border, covering about two-thirds of the way up.
10. Place cooled beef tenderloin in the lower third, centered on the duxelles.
11. Using plastic wrap to assist, carefully roll the prosciutto and duxelles around the beef, creating a tight cylinder. Fold over and crimp edges shut with a light twist to create a parcel.
12. Prepare egg wash by whisking together 2 egg yolks and 1-2 tablespoons water.
13. Dust work surface with all-purpose flour. Thaw and open puff pastry box.
14. Roll out puff pastry to approximately 1/4-inch thickness and 16x6 inches, or large enough to wrap the beef with 2.5 inches overhang.
15. Carefully unwrap the beef parcel and place in the lower third of the puff pastry.
16. Brush puff pastry with egg wash.
17. Roll puff pastry around the beef, sealing edges by brushing with egg wash and pressing together. Trim excess if needed.
18. Place wrapped Wellington on a baking sheet and brush entire exterior with egg wash.
19. Bake at 400°F (200°C) for approximately 20-25 minutes until puff pastry is golden brown and internal temperature reaches 130-135°F for medium-rare.
20. Remove from oven and let rest for 5 minutes before serving.