Beef Wellington

Method

Season the beef fillet generously and sear it in hot oil on all sides until deeply browned, then brush with mustard and allow to cool. Sauté the mushrooms, shallots, and garlic in butter until dry, season well, and mix with the pâté to form a duxelles. Lay out cling film, arrange prosciutto slices in an overlapping rectangle, spread the duxelles on top, place the cooled beef in the centre, and roll tightly using the cling film to form a cylinder. Wrap the whole thing in puff pastry that has been rolled out and dusted with flour, seal the edges with egg wash, and decorate if desired. Brush the pastry with beaten egg yolk and bake at 200°C for 25-35 minutes until golden and the internal temperature reaches 52-55°C for medium-rare. Rest for 10 minutes before slicing and serving with red wine sauce.