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Beef Wellington

Ingredients
Beef tenderloin roast
Dijon mustard
Prosciutto
Cremini mushrooms, finely diced
Shallots, finely diced
Puff pastry
Salt
Pepper
Thyme, fresh
Red wine
Garlic, crushed
Olive oil
Eggs, beaten
Chives, for garnish

Directions:
Start out by dicing or using a food processor to break down your mushrooms. Cook your mushrooms down with shallots in a medium-low heat skillet and season with salt and pepper. Once all of the moisture is gone from the mushrooms, add fresh thyme, garlic and red wine and cook until all of the wine is absorbed as well. This will take at least 30 minutes if not more
Season your tenderloin on all sides and add to a high heat pan and cook for 2-3 minutes a side until browned on all sides. Set aside and brush Dijon mustard on beef
Use Saran (or plastic) wrap to help. Flatten the wrap and add your layer of prosciutto, then your mushroom filling and finally your beef. Using the Saran Wrap, carefully roll everything together closing the sides of the beef as well. Make sure you also “tuck” in the prosciutto into the beef so nothing spills out.
Let the beef sit in the fridge with the Saran Wrap for at least a hour to firm up
Lay out your puff pastry and place your beef in the pastry(take the beef out of the Saran Wrap before you do that!) add egg wash to the sides of the pastry to allow everything to stick. Carefully roll the pastry and beef together to formally close it up. Have the pastry be at least 14 inches long and 13 inches wide to make it easy for you
Add more egg wash on top of the pastry and season with salt. Add to a 400 degree oven and cook until desire doneness. I cooked mine to medium rare which took almost a hour to cook too
Once done, let beef rest for 15-20 minutes and cut into one inch thick pieces. Garnish with chives and a red wine gravy and enjoy! #holiday #recipes #cooking #food #reels