Classic Beef Wellington Recipe: A Showstopper for Every…

Ingredients

• 2 pounds (900g) beef tenderloin, trimmed
• Salt and black pepper, to taste
• 2 tablespoons (30ml) olive oil
• 1 pound (450g) mushrooms, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (30g) unsalted butter
• 1 teaspoon (5ml) fresh thyme leaves
• 8 ounces (225g) pâté
• 8 slices of prosciutto
• 1 package of puff pastry (14 ounces / 400g), thawed
• 1 large egg, beaten for glazing