Ingredients:

  • 3 lb (1.4 kg) beef tenderloin, trimmed of silverskin
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) dry white wine (optional)
  • 2 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 12 slices Parma ham or prosciutto
  • 1 lb (450g) all-butter puff pastry, thawed
  • 2 large eggs, beaten (for egg wash)

Instructions:

  1. Season the beef tenderloin, sear on all sides in a hot skillet, then cool and brush with Dijon mustard.
  2. Sauté shallots and garlic, then add mushrooms and cook until all moisture is evaporated. Deglaze with wine (if using), then stir in herbs and season. Cool completely.
  3. Lay out plastic wrap, arrange Parma ham slices in an overlapping pattern, spread the duxelles evenly over the ham, and place the beef tenderloin on top. Roll tightly into a log and chill.
  4. Roll out the puff pastry, remove the beef from the plastic wrap, and place it on the pastry. Wrap the pastry tightly around the beef, trim excess pastry, and seal the edges. Decorate with pastry cutouts if desired. Brush with egg wash.
  5. Bake in a preheated oven until golden brown and the internal temperature of the beef reaches your desired doneness (e.g., 130°F (54°C) for medium-rare).
  6. Let the Wellington rest before slicing and serving.