Wellington Steak

How to:

Step 1:
Sear the center of the tenderloin over high heat, then let it rest before brushing it with delicious Dijon mustard.

Step 2:
Chop the portobello mushrooms and cook them until they are dry.

Step 3:
Place a thin layer of mushrooms on a bed of prosciutto, add the tenderloin, and roll it tightly in plastic wrap, applying pressure to make it compact.

Step 4:
Refrigerate for 30 minutes.

Step 5:
Roll out a rectangular pastry dough.

Step 6:
Remove the prepared roll from the refrigerator, unwrap it, and roll it in the pastry.

Step 7:
Brush it with an egg yolk and place strips of pastry on top in a lattice pattern.

Step 8:
Bake in an oven at 200°C for 20 minutes or until it’s golden and crispy on the outside.

Step 9:
Let it rest briefly before slicing, cut a serving, and serve it with gravy. Enjoy!