Ingredients:

• 2 pounds beef tenderloin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 8 ounces mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 sheet puff pastry, thawed
• 1 egg (beaten, for egg wash)

Instructions:

1. Season the beef with salt and pepper. Heat olive oil in a pan and sear the beef on all sides. Let it cool, then brush with Dijon mustard.
2. In the same pan, sauté mushrooms, garlic, and thyme until mushrooms release moisture. Cook until most of the liquid evaporates.
3. Roll out puff pastry and place the beef in the center. Spread the mushroom mixture over the beef.
4. Wrap the puff pastry around the beef, sealing the edges. Brush with the beaten egg.
5. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes or until the pastry is golden brown.
6. Rest for a few minutes before slicing. Serve and enjoy your Beef Wellington!

Feel free to adjust the seasoning and ingredients to your liking.