Beef Wellington for Christmas

Duxelles Heat olive oil in a pan over medium heat. Add the shallot and cook until softened, about 2 minutes.

Duxelles Add the mushrooms, garlic, thyme, salt, and pepper to the pan. Cook until the mushrooms release their liquid and it evaporates, about 10 minutes. Remove from heat and let cool.

Beef Season the beef tenderloin with salt and pepper. Heat a skillet over high heat and sear the beef on all sides until browned.

Beef Remove the beef from the skillet and let it cool.

Assembly Brush the beef with Dijon mustard. Arrange the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto.

Assembly Place the beef on top of the mushroom mixture, then use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Refrigerate for 15 minutes.

Pastry Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges. Brush the pastry with the beaten egg.

Baking Transfer the beef Wellington to a baking sheet lined with parchment paper. Bake for 30 minutes, or until the pastry is golden brown and the beef reaches desired doneness.

Serve Remove from the oven and let the beef Wellington rest for 10 minutes before slicing. Serve and enjoy!