Beef Wellington

Pat the beef tenderloin dry with paper towels. Season generously all over with salt and black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2 minutes per side. Remove to a plate and let cool slightly. Brush the exterior lightly with mustard (optional). Set aside.

In the same skillet, melt butter over medium-high heat. Add minced shallots and cook for 2 minutes until softened. Add minced garlic and cook 1 minute more.

Add the chopped mushrooms and fresh thyme. Cook, stirring often, for 12–15 minutes until the mushrooms release their liquid and it evaporates, leaving a thick paste. Season with salt and pepper. Cool completely.

Lay out a sheet of plastic wrap and arrange prosciutto slices in an overlapping rectangle. Spread the cooled duxelles evenly over the prosciutto. Place the cooled beef tenderloin at one edge and roll tightly, using the plastic to help. Refrigerate for at least 15 minutes.

Preheat oven to 400°F. Roll out the puff pastry thinly and wrap it around the prosciutto-wrapped beef, sealing the seams with a little water. Trim excess pastry and reserve for decoration if desired.

Whisk the egg with 1 tbsp water. Brush the pastry all over with the egg wash. Place on a parchment-lined baking sheet.

Bake in the preheated 400°F oven for 25–30 minutes (for medium-rare, internal temperature of 125–130°F), or until the pastry is golden brown. A larger tenderloin or preference for medium may require additional time.

Remove from oven and let rest for 5–10 minutes before slicing.

Slice the Wellington into thick portions and serve warm with au jus or peppercorn sauce on the side.