Classic Beef Wellington

For the Beef:

1.5 kg (3.3 lb) beef tenderloin (center-cut)

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons Dijon mustard

For the Duxelles:

2 shallots, finely chopped

2 cloves garlic, minced

500g (1.1 lb) mushrooms (such as cremini or button), finely chopped

2 tablespoons butter

2 tablespoons fresh thyme leaves, chopped

Salt and freshly ground black pepper

For the Assembly:

12 thin slices of prosciutto

500g (1 lb) puff pastry

1 egg, beaten

Season the beef tenderloin generously with salt and pepper.
Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side).
Remove the beef from the skillet and brush all over with Dijon mustard. Set aside to cool.

In a food processor, pulse the mushrooms, shallots, and garlic until finely chopped.
In the same skillet used to sear the beef, melt the butter over medium heat. Add the mushroom mixture and thyme.
Cook, stirring occasionally, until the mixture is dry and the mushrooms have released their moisture, about 10-15 minutes. Season with salt and pepper to taste. Let the duxelles cool.

Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a rectangle large enough to wrap around the beef.
Spread the duxelles evenly over the prosciutto.
Place the beef tenderloin on top of the mushroom-covered prosciutto.
Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to seal it tightly. Chill in the refrigerator for at least 30 minutes.

Preheat your oven to 200°C (400°F).
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely envelop the beef.
Remove the beef from the plastic wrap and place it in the center of the pastry.
Brush the edges of the pastry with the beaten egg. Fold the pastry around the beef, sealing the edges well. Trim any excess pastry.
Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the entire pastry with more beaten egg.

Use a sharp knife to lightly score the top of the pastry with a decorative pattern, being careful not to cut through to the beef.
Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 50-55°C (125-130°F) for medium-rare.
Let the Beef Wellington rest for 10 minutes before slicing and serving.

Enjoy!