Beef Wellington Without Mushrooms

1 hr 45 min

Seared beef tenderloin coated with mustard and a reduced wine-onion duxelles, wrapped in prosciutto and puff pastry, then baked until golden.

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prepPreheat oven to 425°F / 220°C
680 g center-cut beef tenderloin	Tie beef, season with salt & pepper	Sear beef in hot oil 2 min per side	Layer prosciutto on pastry, spread duxelles, wrap beef, chill 30 min	Brush with egg wash, cut slits, sprinkle salt	Bake 425°F / 220°C, 35–45 min until golden & 110–120°F internal	Rest 10 min, slice & serve
Kosher salt & black pepper
30 ml olive oil (for searing)
2 tbsp spicy grain mustard	Cool beef, rub with mustard & garlic
2 cloves garlic, minced
80 g onion, minced	Sauté onion & thyme 5 min, add wine, simmer 2–3 min until reduced, cool
2 tsp dried thyme
60 ml red wine
15 ml olive oil (for sauté)
115 g thinly sliced prosciutto
1 sheet puff pastry dough
1 egg, beaten

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