Beef Wellington (Print Version)

# Ingredients:

01 - 4 slices of prosciutto or ham.
02 - 1 pound of tenderloin beef.
03 - 1 thawed puff pastry sheet.
04 - 2 tablespoons of olive oil.
05 - 2 tablespoons of mustard (yellow).
06 - 1 pound of assorted mushrooms.
07 - 2 egg yolks, large size.
08 - Kosher salt to taste.
09 - Flaky finishing salt.
10 - Freshly ground black pepper.

# Instructions:

01 - Heat your oven up to 400°F to get it ready.
02 - Sear all sides of the beef after seasoning.
03 - Let the beef cool off first, then brush mustard over it.
04 - Blend the mushrooms and cook them thoroughly until there's no moisture left.
05 - Spread mushrooms and prosciutto, then wrap the beef snugly inside.
06 - Pop the wrapped beef in the fridge for about 20 minutes.
07 - Cover the beef with the puff pastry and seal it using egg wash.
08 - Make faint cuts on the pastry and sprinkle flaky salt on top.
09 - Cook it for 25-35 minutes till the outside turns golden.

# Notes:

01 - Check temps in more than one spot for accuracy.
02 - Let your pastry thaw beforehand.
03 - Blending different mushrooms creates richer flavors.
04 - Warm leftovers gently to keep the texture nice.

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