Spinach and Mushroom Beef Wellington

Method 7 steps

1. 01

   Season the tenderloin well, then sear in hot olive oil in a heavy skillet for 2 minutes per side until deeply browned. Brush all over with mustard and let cool.

2. 02

   Cook the mushrooms, shallots, garlic and thyme in the same pan over medium-high heat for 12 to 15 minutes, until all moisture has evaporated and the mixture looks like a dry paste. Cool completely.

3. 03

   On plastic wrap, overlap the prosciutto into a rectangle, spread the mushroom mixture over it and top with an even layer of the squeezed spinach.

4. 04

   Set the beef at one edge and roll tightly using the wrap, twisting the ends to form a firm log. Chill for 30 minutes.

5. 05

   Roll out the pastry, unwrap the log onto it and fold the pastry around, sealing the seam with beaten egg. Trim excess and chill 15 minutes more.

6. 06

   Brush with egg, score lightly and bake at 425 F for 35 to 40 minutes, until the pastry is deep golden and the center reads 125 F for medium-rare.

7. 07

   Rest for 10 minutes before cutting into thick slices with a serrated knife.

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