Beef Wellington:

Mipasia.com 

Ingredients:

- **Beef Tenderloin**:

  - 1 (2 to 2.5 pounds) beef tenderloin, trimmed

  - Salt and freshly ground black pepper

  - 2 tablespoons olive oil

- **Duxelles**:

  - 2 tablespoons unsalted butter

  - 1 small onion, finely chopped

  - 2 cloves garlic, minced

  - 1 pound cremini or button mushrooms, finely chopped

  - 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)

  - Salt and freshly ground black pepper

- **Assembly**:

  - 8 ounces pâté (such as foie gras or mushroom pâté)

  - 8 slices prosciutto

  - 1 sheet puff pastry (thawed if frozen)

  - 1 egg, beaten (for egg wash)

Instructions:

1. **Prepare the Beef Tenderloin**:

   - Preheat your oven to 400°F (200°C).

   - Season the beef tenderloin generously with salt and pepper.

   - Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.

2. **Make the Duxelles**:

   - In the same skillet, melt the butter over medium heat.

   - Add the onion and garlic, cooking until softened (about 2 minutes).

   - Add the finely chopped mushrooms and thyme. Cook until the mixture is dry and darkened (about 10 minutes). Season with salt and pepper.

   - Transfer the mixture to a bowl and let cool.

3. **Assemble**:

   - Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping to form a rectangle.

   - Spread a layer of duxelles over the prosciutto.

   - Place the cooled beef tenderloin on top of the duxelles.

   - Using the plastic wrap, roll the beef tightly into the prosciutto and duxelles, then remove the plastic wrap.

4. **Wrap in Puff Pastry**:

   - Roll out the puff pastry on a floured surface.

   - Spread a thin layer of pâté over the pastry.

   - Place the beef (with prosciutto and duxelles) on the pastry and roll it up, sealing the edges well. Trim any excess pastry.

5. **Bake**:

   - Brush the pastry with beaten egg.

   - Place the wrapped beef seam-side down on a baki