Hell’s Kitchen Beef Wellington

Ingredients:

• 1 1/2 pounds beef tenderloin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup red wine
• 1 sheet puff pastry, thawed
• 4 slices prosciutto
• 1 egg, beaten

Directions:

1. Season beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.
2. In the same skillet, add mushrooms and garlic. Cook until mushrooms release their liquid. Add red wine and cook until the liquid evaporates. Let it cool.
3. Place a sheet of plastic wrap on a clean surface. Arrange prosciutto slices on the wrap, then spread the mushroom mixture on top. Place the beef on top and roll the prosciutto and mushrooms around the beef tightly. Chill in the fridge for 20 minutes.
4. Preheat the oven to 400°F (200°C). Roll out the puff pastry and place the beef in the center. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
5. Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches desired doneness. Let it rest for 10 minutes before slicing.
6. Serve hot and enjoy!