Elegant Beef Wellington

Ingredients:

• 300g of beef tenderloin
• 200g of puff pastry
• 100g of mushrooms, finely chopped
• 50g of prosciutto
• 2 cloves of garlic, minced
• 1 egg, beaten
• Salt to taste
• Pepper to taste
• 1 tablespoon of Dijon mustard
• 1 tablespoon of olive oil

Kitchen Tools Needed:

• Oven
• Skillet
• Rolling Pin
• Parchment Paper
• Knife

Instructions:

• Preheat the oven to 200°C (400°F).
• In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms, cooking until moisture evaporates. Season with salt and pepper, then set aside to cool.
• Season the beef tenderloin with salt and pepper. Sear it in the same skillet for 2-3 minutes on each side until browned. Remove from heat and let it cool.
• Spread a thin layer of Dijon mustard over the beef. Lay out slices of prosciutto on a sheet of parchment paper, slightly overlapping them. Spread the mushroom mixture over the prosciutto.
• Place the beef on top of the mushroom layer and roll it tightly using the parchment paper to help. Wrap the roll tightly and refrigerate for about 10 minutes to firm up.
• On a floured surface, roll out the puff pastry to fit around the beef. Unwrap the rolled beef from the parchment and place it in the center of the pastry.
• Wrap the pastry around the beef, sealing the edges. Brush the top with beaten egg for a golden finish.
• Place the wrapped beef on a baking sheet and bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the internal temperature of the beef reaches desired doneness (medium rare is ideal).
• Remove from the oven and let it rest for 5 minutes before slicing and serving.

Macros:

• Total Calories: 600kcal
• Carbs: 30g
• Proteins: 50g
• Fats: 45g