Beef Wellington Recipe – Perfectly Crisp Puff Pastry & Tender Beef

Ingredients

• 2 to 3-pound beef tenderloin (center-cut)
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 pound mushrooms (button, cremini, or shiitake), finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon truffle oil (optional)
• 1 teaspoon fresh thyme leaves (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 to 10 thin slices of prosciutto
• 1 pound puff pastry (thawed, if frozen)
• 1 large egg, lightly beaten (for egg wash)
• Flour (for dusting)
• 1 shallot, finely chopped
• 1/2 cup red wine
• 1/2 cup beef stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)