Sear the beef

• Season the beef tenderloin generously with salt and pepper.
• Heat the olive oil in a frying pan over high heat and sear the beef on all sides until deeply browned.
• Remove from the pan and brush all over with Dijon mustard, then set aside to cool.

Make the mushroom duxelles

• Pulse the mushrooms, shallots, garlic and thyme in a food processor until finely chopped.
• Melt the butter in a sauté pan and cook the mixture over medium heat until all moisture has evaporated.
• Season and spread out to cool completely.

Wrap the beef

• Lay the Parma ham slices overlapping on a sheet of cling film.
• Spread the cooled duxelles evenly over the ham.
• Place the beef in the centre and roll tightly using the cling film, then chill to firm up.

Encase in pastry

• Roll out the puff pastry into a rectangle large enough to wrap the beef.
• Brush the edges with beaten egg, unwrap the beef and place it on the pastry.
• Fold the pastry over, seal the seams and trim any excess, then brush the whole surface with egg wash.

Bake

• Preheat the oven to 200 °C.
• Place the Wellington on a baking tray and bake until the pastry is golden and the beef reaches 52 °C in the centre for medium-rare.
• Rest before slicing.