Beef Wellington without Mushrooms


– Center-cut beef tenderloin – Olive oil, divided – Spicy grain mustard – Onion and Garlic, minced – Dried thyme leaves – Red wine – Thinly sliced prosciutto – Puff pastry dough – Egg, beaten

Season the tenderloin with salt and pepper and use butcher’s twine to tie at 1-inch intervals.

Step 1

Using a cast iron skillet, heat 2 tbsp of the olive oil on high until smoking. Sear all sides of the tenderloin for about 2 mins each side.

Step 2

In a bowl, combine the spicy mustard, garlic, and black pepper. Remove the twine and rub the mixture over the beef and place in the refrigerator to chill.

Step 3

Saute onions before adding the red wine. Simmer for about 2-3 minutes!

Step 4

Line a cutting board with plastic wrap and place a layer of puff pastry dough. Arrange the prosciutto on top of the pastry. Evenly spread the onion mixture over the prosciutto.

Step 5

Position the beef tenderloin at the bottom of the prosciutto. Fold in the edges of the pastry dough and roll the tenderloin, using the plastic wrap to keep everything tight.

Step 6

Tightly wrap the tenderloin in plastic wrap and twist the ends. Place in the refrigerator to chill for at least 30 minutes.

Step 7

Once chilled, remove from the plastic and place it on a foil-lined baking sheet. Brush the pastry with a beaten egg making a few slits on top. Sprinkle with salt.

Step 8

Bake for about 35-45 mins. Remove from the oven and allow at least 10 mins for cooling.

Step 9