Beef Wellington

Ingredients

• 600g beef Tenderloin

• 2 tablespoons Olive Oil

• 50g butter

• ¼ cup English mustard or horseradish (60g)

• 2 shallots, finely diced

• 2 teaspoons fresh thyme

• 500g mushrooms, finely diced

• 4 cloves garlic, minced

• 4 tablespoons Dry Sherry (optional)

• 12 slices prosciutto, thinly sliced

• 3 sheets puff pastry

• 1 egg, beaten

• 1 teaspoon salt

• Red Wine Jus - Boutique Sauces

Directions

1. 1

   Preheat your oven to 200°C (400°F). Season the beef tenderloin with salt and sear in olive oil until browned on all sides. Remove and let cool.

2. 2

   In the same pan, add butter, shallots, thyme, and sauté until soft. Add mushrooms and garlic, cooking until the mixture is dry. If using, pour in the dry sherry and cook until evaporated. Let cool.

3. 3

   Spread mustard or horseradish on the beef. Lay out prosciutto on a sheet of cling film, overlapping slices. Spread the mushroom mixture over the prosciutto, then place the beef on top. Roll tightly using the cling film, sealing ends. Refrigerate for 30 minutes.

4. 4

   Roll out the puff pastry and wrap it around the beef, sealing edges. Brush the top with beaten egg. Score the pastry lightly for decoration.

5. 5

   Bake for 25-30 minutes, or until pastry is golden brown. Allow it to rest before slicing.

6. 6

   Heat Red Wine Jus in a small pot & pour over Wellington