Individual Beef Wellington { Step-By-Step Photos}

playswellwithbutter.com

Penny

subheading: SCALE 1X 2X 3X:

1.75 pounds (28 ounces) center cut beef tenderloin (see Recipe Notes, below)

2 tablespoons grapeseed oil (or other high smoke point oil)

1 ½ teaspoons kosher salt

ground black pepper

¼ cup Dijon mustard

4 ounces prosciutto ( 8 pieces thinly sliced)

mushroom duxelles (below)

14 ounces puff pastry, homemade or thawed from frozen

1 large egg, beaten for egg wash

for serving, as desired: extra flaky sea salt & fresh herbs

subheading: for the Mushroom Duxelles:

2 tablespoons unsalted butter

16 ounces cremini mushrooms, cleaned & trimmed

1 large shallot, finely diced

pinch kosher salt

10 to 12 sprigs fresh thyme

½ cup dry white wine

Directions at playswellwithbutter.com

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