Beef Wellington
### 🥩 **Beef Wellington** 🥩
This classic **Beef Wellington** is a show-stopping dish that’s perfect for special occasions or a cozy dinner at home. Here’s how to make it:
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### **Ingredients:**
– **1 center-cut beef tenderloin roast** (2-3 lbs) 🥩
– **Salt and pepper** 🧂
– **Olive oil** 🫒
– **1 lb. mushrooms**, finely chopped 🍄
– **2 tbsp. butter** 🧈
– **3 cloves garlic**, minced 🧄
– **2 tbsp. Dijon mustard** 🍯
– **8 slices prosciutto** 🥓
– **1 sheet puff pastry** 🍞
– **1 egg**, beaten 🥚
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### **Instructions:**
1. **Season the Beef:**
– Preheat your oven to **425°F (220°C)**.
– Season the **beef tenderloin** generously with **salt and pepper**.
2. **Sear the Beef:**
– In a hot skillet, add **olive oil** and sear the beef on all sides until browned (about 2-3 minutes per side). This helps to lock in the juices. Remove from heat and let it cool slightly.
3. **Prepare the Mushroom Mixture:**
– In the same skillet, add **butter** and sauté the **finely chopped mushrooms** over medium heat. Add **minced garlic** and cook until the mushrooms are browned and most of the moisture has evaporated (about 5-7 minutes). Season with salt and pepper. Remove from heat and let it cool.
4. **Assemble the Wellington:**
– Brush the cooled beef with **Dijon mustard**.
– Lay out the **prosciutto slices** on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom mixture over the prosciutto.
– Place the beef in the center and roll it tightly using the plastic wrap. Chill in the fridge for 15-20 minutes to firm up.
5. **Wrap in Puff Pastry:**
– On a floured surface, roll out the **puff pastry** to a size that can completely encase the beef.
– Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges. Brush the top with **beaten egg** to give it a nice golden color.
6. **Bake:**
– Place the wrapped beef on a baking sheet lined with parchment paper.
– Bake in the preheated oven for **25-30 minutes**, or until the pastry is golden brown and the internal temperature of the beef reaches **135°F (57°C)** for medium-rare.
7. **Rest and Serve:**
– Let the Beef Wellington rest for 10 minutes before slicing. This allows the juices to redistribute. Serve with your favorite sides and enjoy!
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### **Prep & Nutritional Info:**
– **Prep Time:** 30 minutes
– **Total Time:** 1 hour
– **Servings:** 4-6
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### **Tips:**
– For added flavor, you can mix in fresh herbs (like thyme or rosemary) into the mushroom mixture.
– Make sure to let the beef cool down before wrapping it in prosciutto to prevent the pastry from becoming soggy.
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Enjoy this elegant **Beef Wellington** as the centerpiece of your next special meal! 🎉🍽️
