🍖 Beef Wellington with Mushroom Duxelles & Red Wine Sauce

Ingredients:

For the beef Wellington:

• 2 lb beef tenderloin (center cut)
• Salt & pepper to taste
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lb mushrooms (mix of cremini, shiitake, portobello), finely chopped
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp fresh thyme leaves
• 10 slices prosciutto
• 1 sheet puff pastry (thawed)
• 1 egg, beaten (for egg wash)

For the red wine sauce:

• 1 cup red wine
• 1 cup beef stock
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. Sear the beef:
   Pat the beef tenderloin dry, season generously with salt and pepper. Heat oil in a hot skillet and sear the beef on all sides until browned (about 2 minutes per side). Remove and let cool slightly, then brush with Dijon mustard while still warm. Chill in the fridge for 15 minutes.
2. Make the duxelles:
   In a pan over medium heat, melt butter and add shallot, garlic, and finely chopped mushrooms. Sauté until all liquid has evaporated and mixture is paste-like (about 15–20 minutes). Stir in thyme, season with salt and pepper. Let it cool completely.
3. Wrap with prosciutto:
   On a piece of plastic wrap, lay out the prosciutto slices slightly overlapping. Spread the duxelles over the prosciutto in an even layer. Place the chilled beef on top and roll tightly using the plastic wrap to form a log. Chill again for 15–20 minutes.
4. Wrap in puff pastry:
   On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef. Unwrap the beef from the plastic and place it in the center. Fold and seal the pastry tightly. Brush the edges with egg wash to seal. Place seam side down on a baking tray and chill for another 10 minutes.
5. Bake it off:
   Preheat oven to 425°F (220°C). Brush the Wellington with egg wash. Optionally score the top with a sharp knife for a fancy pattern. Bake for 35–45 minutes or until the pastry is golden and internal temperature reaches 125°F (52°C) for medium rare. Rest for 10 minutes before slicing.
6. Make the sauce:
   While the beef rests, sauté shallots in a saucepan with butter until translucent. Pour in red wine, simmer until reduced by half. Add beef stock and reduce again. Optionally whisk in cornstarch slurry for a thicker sauce. Season to taste.
7. Slice and serve:
   Carefully slice the Wellington into thick rounds. Drizzle with warm red wine sauce and serve with roasted vegetables or creamy mashed potatoes.