Beef Wellington with a Twist

local_grocery_store Ingredients

• 1 beef tenderloin, 2-3 pounds, trimmed
• 8-10 slices prosciutto, thinly sliced
• 1 pound mushrooms, finely chopped
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 package puff pastry

restaurant_menu Method

1. 1.Preheat the oven to 400°F. Season the beef tenderloin with salt and pepper. Heat a large skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side.
2. 2.In the same skillet, sauté the shallots and garlic until softened, about 2 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5 minutes. Season with salt and pepper to taste.
3. 3.Lay out a large sheet of plastic wrap and arrange the prosciutto slices on top, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the seared beef tenderloin on top. Use the plastic wrap to tightly wrap the prosciutto and mushroom mixture around the beef, forming a log shape.
4. 4.Roll out the puff pastry on a lightly floured surface and place the beef log in the center. Fold the pastry over the beef, trimming any excess. Brush the pastry with an egg wash and use a sharp knife to make a few small slits on top.
5. 5.Bake for 35-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness. Let rest for 10 minutes before slicing and serving with roasted root vegetables and red wine sauce.

lightbulb_outline Tips

• chevron_rightMake sure to trim any excess fat or silver skin from the beef tenderloin before cooking.
• chevron_rightDon't skip the step of wrapping the beef in prosciutto and mushroom mixture - it adds so much flavor!
• chevron_rightIf you're short on time, you can use store-bought roasted root vegetables and red wine sauce instead of making your own.