Beef Wellington Beef Tenderloin in Puff Pastry with Mushroom Duxelle and Prosciutto

I made this for Valentines dinner over two days making the mushroom duxelles and searing the beef on the first day and chilling overnight. I completed the assembly and cooking the second day. I used ready rolled puff pastry which for my 450g fillet was the perfect size. I followed the step by step instructions given and it was an easy dish to put together. I cooked it together with potatoes dauphinois in the oven and served them with tender stem broccoli and red wine sauce. It turned out great but I forgot to take pictures before eating

This was an incredible dish. I know any errors were my own. I put it in a casserole dish without any air underneath and used an inferior cut of beef than is required. The bottom dough was soggy as a result, so make sure that there is enough air underneath to let the crust crisp up all around. The mushrooms marry we with the Mustard creating a beautiful medley of flavors. The top crust that was perfectly cooked was Crispy and a nice contrast to the moist inside.

Covered with foil after 30 min

This is one of the better beef wellingtons I have made. Used portabella mushrooms instead of the shitake because of availability. Neglected the prosciutto, because I didn't see it on the ingredients list. I think that would have sent this recipe over the edge with flavor. Next time.