Weeknight Wellington

Recipe View 5 mins Mushroom Prep: In a food processor, combine button and portobello mushrooms. Process until finely ground, resembling ground beef. Reserve 5 ounces for the beef mixture and the remaining 12 ounces for the duxelles. (5 minutes)

Recipe View 10 mins Beef Mixture: In a large bowl, combine the 5 ounces of processed mushrooms with ground beef, panko, egg, Worcestershire sauce, 1/2 teaspoon thyme, salt, and pepper. Mix thoroughly. Shape into a 5x10-inch rectangular loaf on wax paper. (10 minutes)

Recipe View 5 mins Oven Prep: Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. (5 minutes)

Recipe View 2 mins Shallot Prep: Pulse shallots in the food processor until finely chopped. (2 minutes)

Recipe View 20 mins Mushroom Duxelles: Melt butter in a skillet over medium-high heat. Add reserved 12 ounces mushrooms, minced shallots, and remaining 1/2 teaspoon thyme. Cook, stirring, until mushrooms release liquid, about 10 minutes. Add sherry and cook until liquid evaporates. Season with salt and pepper; let cool. (20 minutes)

Recipe View 10 mins Puff Pastry Prep: Unfold puff pastry. If folded in thirds, cut off one of the short ends at the 1/3 mark and reserve for an optional lattice. On a lightly floured surface, roll out the larger piece into a 13x15-inch rectangle. (10 minutes)

Recipe View 10 mins Assembly: Leaving a 1-inch border, layer prosciutto slices onto the puff pastry, slightly overlapping. Spread mustard evenly over prosciutto, followed by the mushroom duxelles. (10 minutes)

Recipe View 10 mins Wrapping: Center beef loaf crosswise on the pastry. Bring in the sides of the puff pastry, pinching edges to seal. Bring top and bottom edges together and fold to completely seal the beef loaf inside. Brush with beaten egg yolk. (10 minutes)

Recipe View 15 mins Optional Lattice: Roll out the reserved puff pastry. Use a lattice cutter or knife to cut parallel slits, about 1 inch apart, offset from each other by 1/2 inch. Gently spread the lattice and place over the loaf. Brush with remaining egg yolk. (15 minutes)

Recipe View 40 mins Baking: Place the pastry-wrapped loaf on the prepared rack. Bake until an instant-read thermometer inserted into the center reads at least 160°F (71°C), 30-45 minutes.

Recipe View 10 mins Resting: Allow to rest for 10 minutes before slicing with a serrated knife and serving. (10 minutes)