Ingredients

Beef fillet (center-cut): 700g

Puff pastry sheet: 320g

Mushrooms (preferably chestnut or button): 250g

Prosciutto (thinly sliced): 100g

English mustard: 20g

Unsalted butter: 30g

Olive oil: 15g

Egg yolk: 1 large

Shallots: 50g (about 2 small shallots)

Garlic cloves: 2 cloves (around 10g)

Thyme (fresh): 5g

Salt: 5g

Pepper: 2g

Flour (for dusting): 20g

Instructions:

1. Prepare the beef:

Heat 15g of olive oil in a pan over high heat. Season the beef fillet with salt and pepper, and sear it on all sides for about 2 minutes until browned. Set aside to cool.

Once cooled, brush the beef with 20g of English mustard.

2. Make the mushroom duxelles:

Finely chop 250g of mushrooms, 50g of shallots, and 10g of garlic. In a pan, melt 30g of butter and cook the shallots and garlic for 1-2 minutes.

Add the mushrooms and 5g of thyme leaves. Cook until all the moisture has evaporated, around 10 minutes. Season with salt and pepper, then set aside to cool.

3. Wrap the beef:

Lay out the 100g of prosciutto slices on a sheet of cling film, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto.

Place the beef fillet on top and tightly wrap the prosciutto and mushrooms around the beef using the cling film. Twist the ends and refrigerate for 15 minutes to firm up.

4. Assemble the Wellington:

Preheat your oven to 200°C.

Roll out 320g of puff pastry on a lightly floured surface. Unwrap the beef from the cling film and place it in the center of the pastry.

Brush the edges of the pastry with 1 beaten egg yolk and fold it over the beef, sealing the edges. Trim any excess pastry.

Brush the top with more egg yolk and make a few small slits to allow steam to escape.

5. Bake:

Place the Beef Wellington on a baking tray and bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired level (medium-rare will be around 57°C internal temperature).

Let it rest for 10 minutes before slicing.

Enjoy your delicious Beef Wellington!