Ingredients:

- 2 lbs beef tenderloin

- Salt and pepper to taste

- 2 tbsp olive oil

- 1 lb mushrooms, finely chopped

- 3 cloves garlic, minced

- 1/2 cup dry white wine

- 2 tbsp butter

- 4 slices prosciutto

- 1 lb puff pastry, thawed if frozen

- Dijon mustard for brushing

- 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and
sear the beef on all sides until browned. Let it cool.

3. In the same skillet, add mushrooms, garlic, and butter. Cook until the mushrooms release
their moisture and become golden. Add white wine and cook until the liquid evaporates. Let the
mixture cool.

4. Lay out the prosciutto slices on a sheet of plastic wrap. Spread the mushroom mixture over
the prosciutto.
5. Place the seared beef on top of the mushroom-covered prosciutto and roll it tightly using the
plastic wrap. Chill in the refrigerator for 15-20 minutes.

6. Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place
it in the center of the pastry. Brush the beef with Dijon mustard.

7. Fold the pastry over the beef, sealing the edges. Place the wrapped beef seam side down on a
baking sheet.

8. Beat the egg and brush it over the pastry for a golden finish.

9. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef
reaches your desired doneness.

10. Allow the Beef Wellington to rest for a few minutes before slicing. Serve and enjoy your
elegant dish!

Note: Cooking times may vary, so use a meat thermometer to ensure the beef is cooked to your
liking.