Beef Wellington

Step by stepInstructions

1. Season the beef generously and sear it in olive oil over high heat, turning until browned on all sides, about 6 minutes total. Brush all over with mustard and let cool.
2. For the duxelles, cook the mushrooms, shallots, garlic, and thyme in the butter over medium-high heat until all the liquid evaporates and the mixture is dry and paste-like, 10-12 minutes. Season and cool completely.
3. Lay plastic wrap on the counter, overlap the prosciutto slices in a rectangle, and spread the duxelles over them. Place the beef at one edge and roll tightly, using the wrap to help; chill for 30 minutes.
4. Roll the pastry into a rectangle large enough to wrap the beef. Unwrap the beef, place it on the pastry, and brush the edges with egg wash; fold over and seal, trimming excess. Chill 30 minutes.
5. Heat the oven to 400°F. Score the pastry lightly, brush with egg wash, and bake until deep golden and an instant-read thermometer hits 125°F for medium-rare, 25-30 minutes.
6. Rest 10 minutes before slicing thickly and serving.