Rindfleisch Wellington

🛒 Ingredients

• 🥩 1.5 lb beef tenderloin (center-cut)
• 🧂 Salt and freshly ground black pepper
• 🛢️ 2 tbsp olive oil
• 🍄 10 oz cremini or wild mushrooms, finely chopped
• 🧄 2 cloves garlic, minced
• 🌿 2 tsp fresh thyme leaves
• 🧈 2 tbsp butter
• 🧅 2 tbsp shallots, finely chopped
• 🍷 2 tbsp dry white wine or sherry (optional)
• 🥓 6-8 slices prosciutto
• 🧻 1 sheet puff pastry, thawed
• 🍳 1 egg yolk (beaten with 1 tbsp water)
• 🧻 Plastic wrap & parchment paper (for assembly)

👩‍🍳 Instructions

1. 🔥 Sear the beef: Season tenderloin with salt and pepper. Heat olive oil in a skillet and sear on all sides until browned (2-3 min per side). Let cool completely.
2. 🍄 Make the mushroom duxelles: In a skillet, melt butter and sauté mushrooms, shallots, garlic, and thyme. Cook until liquid evaporates. Add wine and cook off any remaining moisture. Let cool.
3. 🧻 Wrap the layers: Lay out plastic wrap. Arrange prosciutto in overlapping slices. Spread mushroom mixture on top. Place cooled beef in the center and roll tightly. Chill in fridge for 30 min.
4. 🥐 Wrap in pastry: Roll out puff pastry. Unwrap beef and place in center. Wrap tightly, sealing the edges. Brush with egg wash. Chill again for 15 minutes.
5. 🔥 Bake: Preheat oven to 400°F (200°C). Place wrapped Wellington on parchment-lined tray. Brush again with egg wash. Bake 35–40 minutes, or until golden brown and internal temp hits 125°F (for medium rare).
6. ⏲️ Rest & slice: Let it rest for 10 minutes before slicing to maintain juices.