Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch border from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic tightly around the beef and refrigerate for 30 minutes. Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly inside the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top. Sear the Tenderloin Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside. Prepare the Mushroom Duxelles In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes puree. Heat your skillet to medium-high and add the mixture. Sauté the mushrooms until they are moist. Remove from heat and let cool. Wrap the Tenderloin 1. 2. Bake the Wellington Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove from the oven and let rest for 10 minutes before slicing. Email us to share your recipes This recipe may contain food allergens. Please consult a treating physician before beginning any diet or exercise regimen.
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