date night in: beef wellington edition 🫶🏼 + 1 (1.5-2 lb.) center-cut beef tenderloin, trimmed + kosher salt + black pepper + 2 tbsp. dijon mustard + 1 1/2 lb. mushrooms + 1 shallot + 2 cloves garlic + 4-5 springs thyme + 2 tbsp. butter + 8 thin slices prosciutto + 1 package of puff pastry + 1 egg + season tenderloin generously with S+P, and sear on all sides. Brush with a thin layer of dijon, wrap tightly in saran wrap to help hold its shape. Pop it in the fridge for 30 min. + meanwhile, make duxelles. In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. If you don’t have a food processor just chop really finely by hand. + to skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. + roll out the puff pastry a bit and arrange the prosciutto into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. + place the tenderloin at the bottom and roll it it into a log, tucking the ends of the pastry under, using egg wash to seal. Use plastic wrap to roll it tightly. Optional: I used a pastry lattice cutter to create the net design, but you can score it with a knife as well. Brush it with egg wash and sprinkle with flaky salt. + bake at 425° for about 40-45 min, until the pastry is golden brown and the internal temp hits 120° for medium rare. Let sit for 10 min before cutting, and enjoy! For red wine pan sauce: + in the same pan you used to sear the beef, add a pat of butter and add in a finely chopped shallot, 2 cloves of garlic, and a few springs of thyme. Deglaze with 1/2 cup red wine and simmer until it’s reduced by half (roughly 3 min). + add a cup of beef broth and simmer until sauce is thick enough to coat the back of a spoon. + strain the sauce and season with S+P to taste. #foryou #fyp #beefwellington #traviskelce #taylorswift #datenightin