Where can I get Hubert beef wellington recipe?

Ingredients:

For the Beef

- 1 (2-pound) beef tenderloin, trimmed

- 1 tablespoon Dijon mustard

- 2 tablespoons olive oil

- Salt and pepper, to taste

For the Mushroom Duxelle

- 1 pound mixed mushrooms, chopped

- 1/2 cup chopped onion

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- Salt and pepper, to taste

For the Puff Pastry

- 1 sheet frozen puff pastry, thawed

Egg Wash

- 1 egg, beaten

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a large bowl, combine the Dijon mustard, olive oil, salt, and pepper. Rub the mixture all over the beef tenderloin.

3. In a large skillet, heat the olive oil over medium-high heat. Sear the beef tenderloin on all sides until browned.

4. Remove the beef tenderloin from the skillet and let it cool.

5. In the same skillet, add the mushrooms, onion, and garlic. Cook until the vegetables are softened.

6. Season the mushroom mixture with salt and pepper, to taste.

7. Unfold the puff pastry sheet and place it on a lightly floured surface.

8. Roll the puff pastry out into a 12-inch square.

9. Place the mushroom mixture in the center of the puff pastry square.

10. Place the beef tenderloin on top of the mushroom mixture.

11. Fold the puff pastry up around the beef tenderloin, overlapping the edges.

12. Trim any excess puff pastry.

13. Brush the top of the puff pastry with the egg wash.

14. Place the beef wellington on a baking sheet and bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown.

15. Let the beef wellington rest for 10 minutes before slicing and serving.

Enjoy!