Wellington

• 800 g – 1 kg beef tenderloin – a medium-sized piece with an even diameter
• 500 g mushrooms
• 1 large shallot/onion
• 2–3 cloves of garlic
• 1–2 tbsp butter
• 1–2 tbsp olive oil
• 1–2 tbsp Dijon mustard
• 8–10 slices of prosciutto
• 1 package of puff pastry (approx. 300–400 g)
• 1 egg for brushing
• Salt and black pepper

Meat

• Clean the tenderloin and season generously with salt and black pepper.
• Sear it on all sides in a very hot pan (approx. 1–2 minutes per side) to seal in the juices.
• Immediately after searing, brush it with mustard and leave it to cool.

Hubová zmes  

• Huby nasekaj veľmi najemno.
• Na masle opeč cibuľu, pridaj cesnak a huby.
• Dus, kým sa odparí všetka voda — zmes musí byť takmer suchá.
• Dochuť soľou, korením a tymianom. Nechaj vychladnúť.

1. Wrapping

• Lay out a sheet of cling film.
• Arrange the prosciutto in an even layer.
• Spread the mushroom mixture over the prosciutto.
• Place the meat on top and use the cling film to roll it tightly.
• Refrigerate for 15–30 minutes.

Pastry

• Wrap the meat in puff pastry.
• Seal the edges and trim off any excess pastry.
• Brush with beaten egg.
• You can gently score decorative lines on top, but be careful not to cut through the pastry.

Baking

• Oven: 200 °C
• Bake for approximately 25–35 minutes, depending on the size and desired doneness.
• Ideal internal temperatures:
  • Rare: ~50–52 °C
  • Medium rare: ~54–57 °C
  • Medium: ~60 °C