Ingredients

Instructions

1. 1

   Season the beef steaks generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over high heat and sear the steaks for 1 minute on each side until browned. Remove from heat and let them cool completely.

2. 2

   In the same skillet, add the remaining tablespoon of olive oil, chopped mushrooms, shallot, garlic, and thyme. Cook over medium-high heat for 8-10 minutes until all the liquid released by the mushrooms has evaporated and the mixture is dry (this is the duxelles). Season with salt and pepper, then let it cool completely.

3. 3

   Brush the cooled steaks on all sides with the Dijon mustard.

4. 4

   Lay out a piece of plastic wrap on a clean surface. Place 2 slices of prosciutto slightly overlapping in the center. Spread a quarter of the mushroom mixture over the prosciutto. Place a steak in the center, then use the plastic wrap to lift the prosciutto and mushrooms around the beef, wrapping it tightly into a bundle. Repeat for all steaks and refrigerate for 15 minutes.

5. 5

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. 6

   On a lightly floured surface, roll out the thawed puff pastry and cut it into 4 squares large enough to encase the beef bundles.

7. 7

   Remove the plastic wrap from the beef bundles and place one in the center of each pastry square. Fold the pastry corners over the beef to seal, trimming any excess dough to avoid sogginess. Place them seam-side down on the baking sheet.

8. 8

   Brush the tops of the pastry with the beaten egg. Using a sharp knife, lightly score a cross-hatch pattern on top for decoration, being careful not to cut all the way through.

9. 9

   Bake for 20-25 minutes, or until the pastry is golden brown and the beef registers 130°F (54°C) for medium-rare.

10. 10

    Let the Wellingtons rest on the baking sheet for 10 minutes before serving to allow the juices to redistribute.