Sear the beef

• Season the beef tenderloin generously with salt and black pepper.
• Heat olive oil in a pan over high heat and sear the beef on all sides until browned.
• Brush the seared beef with Dijon mustard and set aside to cool.

Make the mushroom duxelles

• Melt butter in a pan and sauté the chopped shallots and garlic until soft.
• Add the finely chopped mushrooms and thyme, cook until all moisture has evaporated.
• Season with salt and pepper, then spread out to cool completely.

Wrap the beef

• Lay prosciutto slices on cling film in an overlapping rectangle.
• Spread the cooled mushroom duxelles evenly over the prosciutto.
• Place the beef in the centre and roll tightly using the cling film.
• Chill in the fridge to firm up.

Wrap in pastry

• Roll out the puff pastry on a floured surface.
• Unwrap the chilled beef and place it on the pastry.
• Brush the edges with beaten egg, fold the pastry over and seal.
• Trim excess pastry and 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 your desired doneness.
• Rest before slicing.

Serve

• Slice the Beef Wellington into thick portions and serve.