My Mom’s Walnut Beef Wellington

Ingredients

1 cup walnuts

2 cups baby bella mushrooms

1 tablespoon english mustard

1-2 packets or prosciutto

1 Filet (around a foot long)

Puff pastry (This must be big enough to wrap around the filet)

Olive oil

1 large egg

Instructions

1. Add your olive oil to a hot pan and sear for 30 seconds on each side.

2. Place your beef on a plate and brush down with the mustard. 

3. Rest the beef in room temp until your mushroom duxelle is finished.

4. Finely chop your mushrooms and walnuts and mix together.

5. Add the mixture to a hot, dry pan.

6. cook out all the moisture for 10-20 minutes.

7. Once the duxelle is finished, lay down plastic wrap and shingle (overlap) your prosciutto almost creating a sheet.

8. Cover the prosciutto with the duxelle leaving room at all the edges.

9. Then lay the filet in the middle and wrap the whole thing up.

10. Once the filet is wrapped, tighten the edges of the plastic wrap to create a more even shape.

11. Rest in the fridge for 15 minutes.

12. Once rested lay out another sheet of plastic wrap. Then lay the puff pastry on top.

13. Take off the plastic wrap and lay the tenderloin in the middle of the pastry.

14. Fold the pastry over the bundled filet, make sure to cut off any excess pastry.

15. Secure the pastry around the bundle and tighten the edges of the plastic wrap.

16. Rest in the fridge for another 10 minutes.

17. Take out the bundle, remove the plastic wrap and brush down with an egg yolk.

18. Bake in a 400 degree fahrenheit oven on a cooling rack until the internal temperature of 130 fahrenheit is reached. (I recommend using a thermometer, filets are expensive).

19. Rest the wellington for 10 minutes.

20. Serve.