Beef Wellington

Step 1. Season the beef tenderloin generously with salt and pepper on all sides. Heat a heavy skillet over high heat with a splash of oil and sear the beef quickly until browned all over, but completely raw in the middle. Remove from pan and immediately brush with English mustard while warm.

Step 2. Create the duxelles by pulsing mushrooms in a food processor until finely minced. Cook them in a dry pan over medium-high heat with thyme, garlic, and butter until all moisture has evaporated and the mixture forms a paste. Season and let cool completely.

Step 3. Lay a large piece of plastic wrap on your counter. Overlap the prosciutto slices in a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.

Step 4. Place the beef in the center and, using the plastic wrap, roll the prosciutto and mushroom layer tightly around the meat. Twist the ends of the plastic to form a tight log and refrigerate for 30 minutes.

Step 5. Roll out the puff pastry on a floured surface. Unwrap the beef log and place it in the center of the pastry. Brush the edges with egg wash, then fold the pastry over the meat to seal. Trim any excess dough and tuck the ends under.

Step 6. Place the Wellington on a parchment-lined baking sheet. Brush the entire surface with egg wash and use a knife to lightly score a decorative pattern on top. Chill in the fridge for another 15-20 minutes.

Step 7. Preheat oven to 400°F (200°C). Bake for 25-35 minutes until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Let rest for at least 10-15 minutes before slicing.