Classic Beef Wellington

Ingredients you'll need

Season a beef tenderloin.

Sear the tenderloin in a hot skillet.

Brush the tenderloin with dijon mustard.

Add mushrooms, shallots, garlic & thyme to a food processor.

Pulse until finely chopped.

Saute the mixture in butter on the stove.

Cook all of the liquid out.

Layer prosciutto on a piece of plastic wrap.

Spread the mushroom mixture on top.

Place the tenderloin at the bottom.

Roll up in the prosciutto.

Wrap in plastic wrap and chill in the fridge.

Roll out a sheet of puff pastry dough.

Place the tenderloin at the bottom of the dough & brush the edges with egg wash.

Roll the beef tenderloin in the puff pastry dough, then place in the fridge to chill.

Brush with egg wash, score with a paring knife & sprinkle with sea salt flakes.

Bake for 45 minutes.

Slice and serve this impressive, delicious recipe!

Serve with mashed potatoes & veggies!

A seriously stunning dish!

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Classic Beef Wellington

Classic Beef Wellington

Ingredients you'll need

Ingredients you'll need

Season a beef tenderloin.

Season a beef tenderloin.

Sear the tenderloin in a hot skillet.

Sear the tenderloin in a hot skillet.

Brush the tenderloin with dijon mustard.

Brush the tenderloin with dijon mustard.

Add mushrooms, shallots, garlic & thyme to a food processor.

Add mushrooms, shallots, garlic & thyme to a food processor.

Pulse until finely chopped.

Pulse until finely chopped.

Saute the mixture in butter on the stove.

Saute the mixture in butter on the stove.

Cook all of the liquid out.

Cook all of the liquid out.

Layer prosciutto on a piece of plastic wrap.

Layer prosciutto on a piece of plastic wrap.

Spread the mushroom mixture on top.

Spread the mushroom mixture on top.

Place the tenderloin at the bottom.

Place the tenderloin at the bottom.

Roll up in the prosciutto.

Roll up in the prosciutto.

Wrap in plastic wrap and chill in the fridge.

Wrap in plastic wrap and chill in the fridge.

Roll out a sheet of puff pastry dough.

Roll out a sheet of puff pastry dough.

Place the tenderloin at the bottom of the dough & brush the edges with egg wash.

Place the tenderloin at the bottom of the dough & brush the edges with egg wash.

Roll the beef tenderloin in the puff pastry dough, then place in the fridge to chill.

Roll the beef tenderloin in the puff pastry dough, then place in the fridge to chill.

Brush with egg wash, score with a paring knife & sprinkle with sea salt flakes.

Brush with egg wash, score with a paring knife & sprinkle with sea salt flakes.

Bake for 45 minutes.

Bake for 45 minutes.

Slice and serve this impressive, delicious recipe!

Slice and serve this impressive, delicious recipe!

Serve with mashed potatoes & veggies!

Serve with mashed potatoes & veggies!

A seriously stunning dish!

A seriously stunning dish!

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