Bind and sear the beef

• Coat the beef fillet with meat glue and press it into an even log.
• Season with salt and pepper, then sear quickly in hot oil on all sides.
• Brush the seared beef all over with mustard and let it cool.

Make the duxelle

• Sweat the shallots, garlic and thyme in butter until soft.
• Add the chopped mushrooms and cook until all moisture has evaporated.
• Season and spread the duxelle out to cool completely.

Layer the prosciutto and duxelle

• Lay the prosciutto slices overlapping on a sheet of cling film.
• Spread the cooled duxelle evenly over the prosciutto.
• Place the mustard-coated beef on top and roll tightly, then chill.

Wrap in puff pastry

• Roll out the puff pastry and wrap it around the beef and duxelle roll.
• Seal the edges and trim any excess pastry.
• Brush all over with egg wash and sprinkle with salt.

Bake until golden

• Place the Wellington on a baking tray and bake until the pastry is deep golden brown.
• Let it rest before slicing.

Slice and serve

• Slice the Wellington into thick portions.
• Serve immediately.