Beef Wellington

Ingredients

• •1.5 lbs beef tenderloin
• •2 tablespoons olive oil
• •1 lb mushrooms, finely chopped
• •2 cloves garlic, minced
• •8 slices prosciutto
• •1 lb puff pastry, thawed
• •2 tablespoons Dijon mustard
• •1 cup red wine
• •1 cup beef broth
• •2 eggs, beaten
• •to taste Salt and pepper

Directions

1. 1Sear beef tenderloin in hot oil until browned on all sides, then brush with mustard and cool.
2. 2Sauté mushrooms and garlic until liquid evaporates, then cool completely.
3. 3Wrap beef with prosciutto slices, then coat with mushroom mixture, wrap in puff pastry, and brush with egg wash.
4. 4Bake at 425°F for 25-30 minutes until pastry is golden and beef reaches desired doneness.
5. 5Rest for 10 minutes, then serve with red wine sauce made by reducing red wine and beef broth.

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