Classic Beef Wellington

1.Preheat your oven to 400°F (200°C).

2.Season the beef tenderloin generously with salt and freshly ground black pepper.

3.Heat olive oil in a heavy skillet over high heat until just smoking. Sear the beef on all sides, about 2-3 minutes per side, until well browned. Remove from heat and let cool slightly, then brush all over with Dijon mustard. Set aside.

4.In a food processor, pulse the mushrooms until finely chopped but not pureed. Alternatively, finely chop by hand.

5.In the same skillet, melt butter over medium heat. Add shallots and garlic, sauté until translucent, about 2 minutes.

6.Add the chopped mushrooms and thyme to the skillet. Cook over medium heat, stirring frequently, until the mixture releases its moisture and it evaporates, leaving a dry mushroom duxelles, about 10-15 minutes. Season with salt and pepper to taste. Optional: Add white wine or sherry and cook until liquid evaporates. Remove from heat and let cool completely.

7.Lay out a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices slightly overlapping in a rectangle large enough to wrap around the beef.

8.Spread the cooled mushroom duxelles evenly over the prosciutto.

9.Place the beef fillet in the center of the mushroom-covered prosciutto. Using the plastic wrap, carefully roll the prosciutto around the beef into a tight barrel shape. Twist the ends of the plastic wrap to secure and chill in the refrigerator for 15-20 minutes.

10.Lightly flour your work surface and roll out the puff pastry into a rectangle large enough to fully encase the beef roll.

11.Remove the beef roll from the plastic wrap and place it in the center of the pastry.

12.Brush the edges of the pastry with the egg wash. Fold the pastry around the beef, trimming any excess, and seal the edges tightly. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.

13.Brush the entire pastry surface with the egg wash. Use any leftover pastry to decorate the top if desired, attaching with egg wash.

14.Chill the wrapped beef in the refrigerator for at least 15 minutes to firm up the pastry.

15.Before baking, brush the pastry again with egg wash for a glossy finish.

16.Using a sharp knife, lightly score the top of the pastry in a decorative pattern without cutting through.

17.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare.

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

19.Slice the Beef Wellington into thick slices and serve immediately, optionally garnished with chopped fresh parsley.