Ingredients

• Center-cut beef tenderloin: 1 kg (approx. 2.2 lbs), trimmed of fat and silverskin.

• Olive oil or canola oil: 2 tablespoons for searing.

• Dijon mustard: 3 tablespoons for brushing the warm meat.

• Chestnut or cremini mushrooms: 600g (approx. 1.3 lbs), very finely chopped or pulsed.

• Shallot: 1 large, minced.

• Garlic: 2 cloves, minced.

• Fresh thyme: 4 sprigs, leaves only.

• Butter: 30g (approx. 2 tablespoons).

• Prosciutto slices: 12–14 slices.

• Puff pastry: 500g (1 large sheet), thawed but kept very cold.

• Egg: 1 large, beaten for the egg wash.

• Salt and black pepper: To taste.

• Flaky sea salt: For finishing the pastry.

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  STEPS!!

1. Sear the Beef

1. Season the beef tenderloin generously on all sides with kosher salt and black pepper.

2. Heat the oil in a large skillet over high heat until smoking hot.

3. Sear the beef for 2 minutes per side, including the ends, just to form a dark crust. Keep the inside raw.

4. Remove the beef from the pan and immediately brush the Dijon mustard all over the warm meat. Set aside to cool.

2. Make the Mushroom Duxelles

1. Pulse the mushrooms, shallots, garlic, and thyme leaves in a food processor until very finely chopped.

2. Melt the butter in the same skillet over medium-high heat.

3. Add the mushroom mixture and cook for 15 to 20 minutes, stirring frequently. All the liquid must evaporate, leaving you with a dry, spreadable paste.

4. Transfer the paste to a plate and let it cool completely in the refrigerator.

3. Assemble the Inner Roll

1. Lay a large sheet of plastic wrap onto your work surface.

2. Arrange the prosciutto slices on the plastic, slightly overlapping them to create an even rectangular sheet large enough to wrap the beef.

3. Spread the cooled mushroom duxelles evenly over the prosciutto layer, leaving a small border at the edges.

4. Place the seared beef at the bottom edge of the prosciutto. Using the plastic wrap to guide you, roll it up tightly into a log.

5. Twist the ends of the plastic wrap tightly like a candy wrapper to lock in the shape. Refrigerate for 20 minutes.

4. Wrap in Puff Pastry

1. On a lightly floured surface, roll out the puff pastry sheet large enough to wrap the beef completely.

2. Unwrap the chilled beef log and place it in the center of the pastry sheet.

3. Brush the inner edges of the pastry with the beaten egg wash.

4. Fold the pastry around the beef, trimming away any excess overlap. Too much overlapping pastry will stay raw inside.

5. Wrap the entire pastry log tightly in a fresh sheet of plastic wrap and chill for another 20 minutes to firm it up.

5. Bake and Rest

1. Preheat your oven to 200°C (400°F).

2. Unwrap the Wellington and place it seam-side down on a parchment-lined baking sheet.

3. Brush the top and sides generously with the remaining beaten egg wash. Lightly score a decorative diamond pattern into the pastry using the back of a knife, ensuring you do not cut all the way through.

4. Sprinkle the top with flaky sea salt.

5. Bake for 35 to 40 minutes until the puff pastry turns a deep, dark golden brown.

6. Check with a digital meat thermometer; you want an internal temperature of 54°C (130°F) for rare or 60°C (135°F) for medium-rare.

7. Remove from the oven and let it rest on a cutting board for 15 minutes before slicing into thick rounds.

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