Hearty Beef Wellington with Red Wine Sauce

Ingredients

• 2 pounds beef tenderloin, trimmed
• 2 tablespoons olive oil
• 1 pound mushrooms, finely chopped
• 1 tablespoon butter
• 2 tablespoons Dijon mustard
• 8 slices prosciutto
• 1 pound puff pastry, thawed
• 1 piece egg, beaten

• 1 cup red wine
• 1 cup beef stock
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon fresh thyme, chopped
• 1 clove garlic, minced

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Season the beef tenderloin with salt and pepper. In a hot pan, heat olive oil and sear the beef on all sides until browned. Remove and let cool.
3. 03
   In the same pan, add butter and cook mushrooms over medium heat until all moisture is evaporated. Let the mixture cool.
4. 04
   Brush the cooled beef with Dijon mustard. Lay out the prosciutto slices on a piece of cling film, spread the mushroom mixture on top, and place the beef in the center. Wrap tightly and refrigerate for 15 minutes.
5. 05
   Roll out the puff pastry on a floured surface. Unwrap the beef from the cling film and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
6. 06
   Place the wrapped beef on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest before slicing.
7. 07
   For the sauce, heat butter in a pan, add flour, and cook for a minute. Pour in red wine and beef stock, add thyme and garlic, and simmer until reduced and thickened. Strain before serving.