Beef Wellington

Instructions

1. 1
   Pat beef tenderloin dry; season generously with salt and pepper.
2. 2
   Heat olive oil in a heavy skillet over high heat. Sear beef on all sides (about 2 minutes per side), then transfer to a plate to cool. Brush all over with Dijon mustard.
3. 3
   In a food processor, pulse mushrooms, shallots, and garlic into a fine mince.
4. 4
   Melt butter in the same skillet, add mushroom mixture and thyme, and cook until browned and no liquid remains, about 10-12 minutes. Let cool.
5. 5
   On plastic wrap, layer prosciutto slices into a rectangle. Evenly spread mushroom duxelles over prosciutto.
6. 6
   Place cooled beef at the edge and roll up tightly in the prosciutto and duxelles using the plastic wrap. Chill for 20 minutes.
7. 7
   Roll out puff pastry on a lightly floured surface. Unwrap beef and set in center. Roll up pastry, trimming excess and sealing with egg wash.
8. 8
   Wrap completely in plastic wrap again and chill for 15 minutes to help retain shape.
9. 9
   Preheat oven to 425°F (220°C). Set Wellington seam-side down on a lined baking sheet, brush all over with beaten egg, and score top if you like.
10. 10
    Bake for 40-45 minutes until golden and an instant-read thermometer reads 120°F for medium-rare inside.
11. 11
    Rest 10-15 minutes before slicing thickly and serving.