Ultimate Beef Wellington with Mushroom Duxelles and Prosciutto

1.Preheat your oven to 400°F (200°C).

2.Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool. Brush the beef with Dijon mustard once cooled.

3.In the same skillet, add the finely chopped mushrooms and shallots. Cook over medium heat until the moisture has evaporated and the mixture is dry, about 10-15 minutes. Add white wine, thyme, and parsley, cooking for an additional 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool.

4.Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto.

5.Place the cooled beef tenderloin on top of the mushroom mixture and roll it tightly using the plastic wrap. Twist the ends of the wrap to secure and refrigerate for 15-20 minutes to firm up.

6.Roll out the puff pastry on a floured surface to a size that can fully encase the beef. Remove the beef from the plastic wrap and place it in the center of the pastry.

7.Fold the pastry over the beef, sealing the edges well. Trim any excess pastry and use it to decorate the top if desired. Brush the entire pastry with the beaten egg to give it a golden color when baked.

8.Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.

9.Remove from the oven and let it rest for 10 minutes before slicing. Serve with your choice of sides.