Ingredients:

For the Beef Wellington:

• 1.5-2 lb beef tenderloin (center-cut filet mignon)

• 2 tablespoons olive oil

• 2 tablespoons Dijon mustard

• 1 lb mushrooms (cremini or button), finely chopped

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon fresh thyme, chopped

• 4-6 slices prosciutto

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• Salt and pepper to taste

For the Roasted Asparagus:

• 1 bunch fresh asparagus, trimmed

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

For the Red Wine Jus:

• 1 cup dry red wine

• 1 cup beef stock

• 1 shallot, finely chopped

• 1 tablespoon butter

• 1 teaspoon balsamic vinegar

• Salt and pepper to taste

Equipment You May Need

Preparation Steps:

1. Prepare the Beef:

   • Preheat your oven to 400°F (200°C).

   • Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from the heat and brush with Dijon mustard. Let it rest.

2. Make the Mushroom Duxelles:

   • In the same skillet, add the chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat for about 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry. Season with salt and pepper, then let it cool.

3. Assemble the Beef Wellington:

   • Lay out a large piece of plastic wrap. Arrange the prosciutto slices on the plastic wrap, slightly overlapping to form a layer large enough to wrap the beef.

   • Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef on top, and carefully wrap the prosciutto around the beef, using the plastic wrap to help secure it. Tightly roll up the beef in the plastic wrap and chill for 15 minutes.

   • Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it in the center of the puff pastry. Fold the pastry over the beef, sealing the edges and trimming any excess. Brush with beaten egg for a golden finish.

4. Bake the Beef Wellington:

   • Place the wrapped beef on a baking sheet, seam side down. Brush the entire surface with more egg wash. Using a sharp knife, score the top of the pastry with light cuts for decoration.

   • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Let it rest for 10-15 minutes before slicing.

5. Roast the Asparagus:

   • While the Wellington is baking, toss the asparagus with olive oil, lemon juice, salt, and pepper. Spread the asparagus out on a baking sheet and roast in the oven for 12-15 minutes, or until tender and slightly crispy.

6. Prepare the Red Wine Jus:

   • In a small saucepan, melt the butter and sauté the shallots until soft, about 2 minutes. Add the red wine and beef stock, bringing it to a simmer. Reduce the sauce by half, stirring occasionally (about 10 minutes). Stir in the balsamic vinegar and season with salt and pepper to taste.

Serving Suggestions:

Slice the Beef Wellington into thick portions and serve alongside the Roasted Asparagus. Drizzle with the Red Wine Jus for an extra layer of indulgence. A side of mashed potatoes or a simple green salad would also make great accompaniments.

Additional Tips:

• For extra flavor, marinate the beef tenderloin in olive oil, garlic, and thyme for a few hours before cooking.

• Ensure your puff pastry is cold when wrapping the beef; this will help it crisp up nicely in the oven.

• To prevent soggy pastry, pat the mushrooms dry before cooking and make sure the mushroom mixture is fully cooled before assembling.

Wrap-Up:

This Beef Wellington with Roasted Asparagus and Red Wine Jus is the epitome of fine dining, bringing together the perfect balance of textures and flavors in every bite. With its tender beef, crisp pastry, and rich sauce, it's a dish that will elevate any special occasion. Fun fact: Beef Wellington is named after Arthur Wellesley, the Duke of Wellington, who famously defeated Napoleon at the Battle of Waterloo. Now, it stands as a symbol of culinary excellence!

Enjoy the decadence of this dish and the wow factor it brings to your dinner table!