Beef Wellington

Instructions

1. Prepare the beef
   Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat, brush all over with Dijon mustard, and set aside to cool completely.
2. Make the mushroom duxelles
   In a food processor, pulse the mushrooms, shallots, and garlic until finely chopped. Heat a dry pan over medium heat and add the mushroom mixture. Cook, stirring frequently, until all moisture has evaporated, about 10 minutes. Add thyme and white wine, and continue cooking until the mixture is completely dry. Season with salt and pepper, then set aside to cool completely.
3. Assemble the wellington
   Lay out a large piece of plastic wrap. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled beef tenderloin in the center. Using the plastic wrap to assist, wrap the prosciutto and mushroom mixture tightly around the beef. Twist the ends of the plastic wrap to seal and refrigerate for 30 minutes.
4. Wrap in pastry
   Preheat oven to 200°C (390°F). Roll out the puff pastry on a lightly floured surface until it's large enough to wrap around the beef. Carefully unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, trimming any excess. Seal the edges with a little water. Place seam-side down on a baking sheet lined with parchment paper.
5. Decorate and bake
   Brush the pastry all over with beaten egg. If desired, use pastry scraps to create decorative elements. Score the top of the pastry lightly with a knife in a diamond pattern, being careful not to cut all the way through. Sprinkle with a little sea salt and bake for 40-45 minutes for medium-rare (internal temperature of 54-57°C/130-135°F), or until the pastry is golden brown and crisp.
6. Rest and serve
   Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice into thick portions and serve immediately with your favorite side dishes, such as roasted potatoes, green beans, or a red wine sauce.