Beef Wellington

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lb beef tenderloin
• 2 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 tbsp Dijon mustard
• 6 slices prosciutto
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

Directions

1. Season the tenderloin with salt and pepper, then sear it in hot olive oil in a skillet for 2 minutes per side until browned all over; let it cool completely.
2. Cook the chopped mushrooms and garlic in the same skillet over medium heat, stirring often, until all moisture evaporates and the mixture is dry, about 10 minutes; let cool.
3. Brush the seared beef all over with Dijon mustard.
4. Lay out a sheet of plastic wrap, arrange the prosciutto slices in an overlapping layer, spread the mushroom mixture on top, then place the beef at one edge and roll it tightly into a log; refrigerate 15 minutes.
5. Unwrap the beef log, place it on the puff pastry sheet, fold and seal the pastry around it, then brush the outside with beaten egg.
6. Bake at 425°F for 25 minutes or until the pastry is deep golden brown and the beef reaches 125°F internally for medium-rare; rest 10 minutes before slicing.

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