Classic Beef Wellington

Instructions

1. 1

   Season the beef with salt and pepper, then sear in a hot pan with olive oil on all sides until browned, but raw in the middle.

2. 2

   Brush the warm beef with English mustard and let it rest while preparing the duxelles.

3. 3

   Finely mince mushrooms and garlic, then sauté in a dry pan with thyme until all moisture has evaporated into a thick paste.

4. 4

   Lay out a sheet of plastic wrap, arrange prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly on top.

5. 5

   Place the beef on the mushrooms and use the plastic wrap to roll it tightly into a log; chill in the fridge for 20 minutes.

6. 6

   Unroll the beef from the plastic and place it onto the center of the rolled-out puff pastry, then wrap tightly and trim any excess.

7. 7

   Brush the pastry with beaten egg yolks and chill for another 15 minutes to set the shape.

8. 8

   Bake at 400°F (200°C) for 25-30 minutes until the pastry is golden brown and the beef reaches an internal temperature of 125°F for medium-rare.