Classic Filet Mignon Beef Wellington with Mushroom Duxelle

1.Prepare the Beef: Preheat the oven to 200°C. Season the beef tenderloin generously with salt and pepper.

2.Sear the Beef: Heat the olive oil and butter in a large, oven-safe skillet over high heat. Sear the beef on all sides (about 30 seconds per side) until deeply browned. Remove the beef and let it cool slightly. Once cool, brush all sides of the beef evenly with the Dijon mustard.

3.Make the Duxelle: Pulse the mushrooms, shallots, garlic, and thyme in a food processor until very finely chopped (do not over-process into a paste).

4.Cook the Duxelle: Melt 1 tbsp of butter in a large skillet over medium-high heat. Add the mushroom mixture and cook, stirring frequently, until all the moisture has evaporated and the mixture is thick and paste-like (about 15-20 minutes). If using, add the sherry and cook until it evaporates completely. Season with salt and pepper. Spread the duxelle onto a plate and chill completely.

5.Assemble the Prosciutto Wrap: Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices, overlapping slightly, into a rectangle large enough to completely cover the beef tenderloin.

6.Wrap the Beef: Spread the chilled duxelle evenly over the prosciutto. Place the seared, mustard-coated beef at the edge of the prosciutto. Using the plastic wrap to help, tightly roll the prosciutto and duxelle around the beef, ensuring a tight seal. Twist the ends of the plastic wrap to secure the shape and refrigerate for at least 30 minutes to firm up.

7.Prepare the Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely enclose the beef (about 3 mm thickness).

8.Wrap the Wellington: Remove the chilled beef from the plastic wrap. Brush the edges of the puff pastry with the egg wash. Place the beef in the center of the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges tightly. Place the Wellington seam-side down on a baking sheet lined with parchment paper.

9.Finish and Bake: Brush the entire pastry surface with the remaining egg wash. Score the top of the pastry lightly with a sharp knife (avoid cutting through the pastry) to create a decorative pattern. Sprinkle with a pinch of sea salt.

10.Bake the Wellington at 200°C for 30-40 minutes. For medium-rare, the internal temperature should reach 52°C. For medium, aim for 57°C. Use a meat thermometer inserted into the center to check for doneness.

11.Rest and Serve: Remove the Wellington from the oven and let it rest for 10-15 minutes before slicing into thick portions and serving.