Step 1

Sprinkle salt and black pepper evenly over the beef tenderloin roast. Sear the roast in a hot pan with a little oil until all sides are browned. Remove from heat and let it cool slightly.

Step 2

Once the beef has cooled slightly, brush the entire surface with Dijon mustard. This will create a flavorful layer that complements the beef and helps the crepes adhere.

Step 3

Lay the thin crepes out on a layer of plastic wrap or parchment paper. The crepes should be large enough to wrap around the beef tenderloin.

Step 4

Add Prosciutto: Lay the slices of prosciutto over the crepes, covering them evenly. This adds a salty and savory element to the dish.

Step 5

In a pan over medium heat, sauté the finely chopped mushrooms and shallots in olive oil until they release their moisture and become tender. Season with a pinch of salt and pepper. Set aside to cool.

Step 6

Spread the cooled mushroom duxelles evenly over the prosciutto layer. Place the mustard-coated beef tenderloin in the center and carefully roll the crepes and prosciutto around the beef, using the plastic wrap to help you create a tight log. Once wrapped, keep the beef wellington in the refrigerator to firm up.

Step 7

Roll out the puff pastry sheet on a lightly floured surface. The pastry should be large enough to wrap around the beef tenderloin log completely.

Step 8

Remove the cling wrap from the beef tenderloin log, then place it in the center of the puff pastry. Brush the edges of the puff pastry with the beaten egg. Carefully wrap the pastry around the beef, ensuring it is sealed all around. Trim off any excess pastry if necessary.

Step 9

Give the entire surface of the wrapped beef wellington an egg wash. This will give it a beautiful golden color when baked.

Step 10

Preheat your oven to 220°C. Place the beef wellington on a baking sheet lined with parchment paper. Optionally, score a decorative design on the pastry with a knife. Bake for about 40 minutes or until the puff pastry turns golden brown and crisp. To ensure the desired doneness, you can use a meat thermometer to check that the center of the beef reaches 130°F for medium-rare.

Step 11

Allow the beef wellington to rest for a few minutes before slicing it into thick portions. Serve with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy your delicious homemade Beef Wellington!

Step 12

For the Crepes:

Step 1

In a mixing bowl, whisk together the flour and salt.

Step 2

In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract (if using). Whisk until well combined.

Step 3

Slowly add the wet ingredients to the dry ingredients, whisking continuously to form a smooth and lump-free batter.

Step 4

Let the batter rest for about 15-20 minutes. This allows the flour to fully hydrate and results in more tender crepes.

Step 5

Heat a non-stick crepe pan or a shallow frying pan over medium heat. You can also use a crepe maker or a regular frying pan with a little butter or cooking spray to prevent sticking.

Step 6

Once the pan is hot, pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt the pan in a circular motion to spread the batter thinly and evenly across the bottom of the pan

Step 7

Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden.

Step 8

Carefully flip the crepe using a spatula and cook the other side for an additional 1-2 minutes.

Step 9

Transfer the cooked crepe to a plate and repeat the process with the remaining batter.