Beef Wellington

Step 1

Season the beef tenderloin with the salt and pepper; sear in the olive oil in a hot skillet on all sides, about 6 minutes total, then let cool and brush with the dijon mustard.

Step 2

Pulse the mushrooms and minced shallot in a food processor until finely chopped; cook in the same skillet over medium heat, stirring, until all liquid evaporates, about 10 minutes, then cool completely.

Step 3

Lay out a large sheet of plastic wrap and arrange the prosciutto slices in an overlapping layer; spread the cooled mushroom mixture evenly over the prosciutto.

Step 4

Place the tenderloin at one edge and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef; twist the ends and chill for 30 minutes.

Step 5

Preheat oven to 425°F. Roll out the puff pastry on a floured surface; unwrap the beef and place it in the center, then fold the pastry around it, sealing the seams and trimming excess.

Step 6

Place seam-side down on a baking sheet, brush all over with the beaten egg, and score a light pattern in the pastry.

Step 7

Bake for 25-30 minutes, until the pastry is golden brown and a thermometer inserted into the center reads 125°F for medium-rare.

Step 8

Let rest 10 minutes before slicing into thick rounds.