MY FIRST BEEF WELLINGTON 🥩

1. Prepare the Beef:

• Season a 1.5-pound beef tenderloin with salt and pepper. Sear it in a hot pan with oil until browned on all sides. Let it cool.

2. Make the Mushroom Duxelles:

• Finely chop 8 ounces of mushrooms, then sauté them with a small diced shallot and 2 minced garlic cloves in butter. Cook until the mixture is dry. Let it cool.

3. Assemble the Wellington:

• Lay out 6 slices of prosciutto on a sheet of plastic wrap, overlapping slightly. Spread the mushroom mixture evenly over the prosciutto. Place the seared beef in the center and roll it up tightly, using the plastic wrap. Chill for 15-20 minutes.

4. Wrap in Puff Pastry:

• Roll out a sheet of puff pastry, unwrap the beef, and place it in the center. Wrap the pastry around the beef, sealing the edges. Brush with beaten egg yolk and score the top lightly with a knife.

5. Bake:

• Preheat the oven to 400°F (200°C). Bake the Wellington on a lined baking sheet for 25-30 minutes, or until the pastry is golden and the internal temperature of the beef reaches 130°F for medium-rare.

6. Rest and Slice:

• Let it rest for 10 minutes before slicing. Serve with a drizzle of red wine reduction or beef jus.