Ultimate Beef Wellington with Creamy Garlic Mashed Potatoes

1Preheat your oven to 400°F (200°C).

2Season the beef tenderloin (2 lb) generously with salt and pepper. Heat olive oil (2 tbsp) in a skillet over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool. Brush the beef with Dijon mustard (2 tbsp) once cooled.

3In the same skillet, add the chopped mushrooms and minced garlic (2 cloves). Sauté until the mushrooms release their moisture and become dry, about 10 minutes. Season with salt and pepper, then let cool.

4Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom mixture over the prosciutto, then place the beef on top. Using the plastic wrap, roll the prosciutto around the beef tightly, then wrap it in the plastic wrap and refrigerate for 15 minutes.

5Roll out the puff pastry (1 lb) on a floured surface to a rectangle large enough to encase the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Spread the pâté over the beef, then fold the pastry over the beef, sealing the edges well. Brush the top with the beaten egg (1).

6Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Make a few slits on top of the pastry for steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.

7While the Beef Wellington is baking, prepare the garlic (2 cloves) mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

8Add the heavy cream (½ cup), butter, minced garlic (2 cloves), salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

9Once the Beef Wellington is done, let it rest for 10 minutes before slicing. Serve slices of Beef Wellington alongside a generous scoop of garlic (2 cloves) mashed potatoes.