Beef Wellington

Ingredients

• 2 lb center-cut beef tenderloin, trimmed
• 1 1/2 tsp kosher salt and black pepper
• 2 Tbsp olive oil
• 2 Tbsp Dijon or English mustard
• 1 lb cremini or button mushrooms
• 2 shallots, roughly chopped
• 2 cloves garlic
• 1 tsp fresh thyme leaves
• 2 Tbsp unsalted butter
• 8 slices prosciutto, thinly sliced
• 1 sheet (about 14 oz) puff pastry, thawed, rolled to 1/4 in thick
• 1 large egg, beaten

Before you start

• Tie the tenderloin with kitchen twine at 1-in intervals.
• Thaw the puff pastry in the refrigerator.

Directions

1. Season and sear on all sides, 2 min per side: center-cut beef tenderloin, kosher salt and black pepper, olive oil.
2. Cool, remove twine, brush all over: step 1, Dijon or English mustard.
3. Pulse in a food processor until very fine: cremini or button mushrooms, shallots, garlic, fresh thyme leaves.
4. Cook until dry, 10 to 12 min, then cool: step 3, unsalted butter.
5. Shingle on plastic wrap and spread duxelles over: step 4, prosciutto.
6. Roll tightly around the beef and chill 20 min: step 5, step 2.
7. Wrap in pastry and seal the seams: step 6, puff pastry.
8. Brush with egg, score the top, chill 15 min: step 7, egg.
9. Bake 425°F 35 to 45 min, to 125°F inside: step 8.
10. Rest 10 min, then slice: step 9.