Ingredients

For the Beef Wellington:

• 2-3 pounds center-cut beef tenderloin, trimmed of silverskin

• 2-4 tablespoons Dijon mustard

• 3 tablespoons olive oil for searing

• Kosher salt and freshly ground black pepper

• 10-14 thin slices prosciutto

• 1-2 pounds frozen puff pastry, thawed

• 2 large eggs, beaten with 1 teaspoon water

• Flaky sea salt for sprinkling

For the Mushroom Duxelles:

• 1 1/2 pounds mixed mushrooms (cremini, button, or wild), finely chopped

• 2-4 large shallots, minced

• 4 tablespoons unsalted butter

• 2-4 garlic cloves, minced

• 5 sprigs fresh thyme, leaves only

• 4 teaspoons dry sherry (optional)

• Salt and freshly ground black pepper

For the Mushroom Gravy:

• 8 ounces mixed mushrooms, sliced

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups beef stock

• 1/4 cup heavy cream

• 2 tablespoons sherry (optional)

• Salt and pepper to taste

Instructions

Prepare the Beef:

1. Using kitchen twine, tie the beef tenderloin in 4-5 places to maintain its shape. Season generously with salt and pepper on all sides.

2. Heat olive oil in a large skillet over high heat until nearly smoking. Sear the tenderloin for 2 minutes per side, including the ends, until well-browned all over.

3. Transfer to a plate and when cool enough to handle, remove the twine and coat all surfaces generously with Dijon mustard. Refrigerate for at least 30 minutes.

Make the Mushroom Duxelles:

4. Pulse mushrooms, shallots, and thyme in a food processor until finely chopped. Be careful not to over-process into a paste.

5. Melt butter in a large skillet over medium heat. Add the mushroom mixture, garlic, salt, and pepper, cooking for 8-10 minutes until most liquid is absorbed.

6. Continue cooking over medium heat, stirring frequently, for 6-8 minutes until the mixture is dry and begins to stick to the pan. Add sherry if using and cook until evaporated. Transfer to a bowl and cool completely.

Assemble the Wellington:

7. On plastic wrap, arrange prosciutto slices in an overlapping rectangle large enough to wrap the tenderloin. Spread the cooled mushroom mixture evenly over the prosciutto.

8. Place the mustard-coated tenderloin at one end and roll tightly using the plastic wrap, creating a compact cylinder. Refrigerate for 30 minutes to 24 hours.

9. Roll out puff pastry on a floured surface to create a rectangle 2 inches larger than your wrapped tenderloin. Remove plastic wrap from the beef and place on one end of the pastry.

10. Brush pastry edges with egg wash, then roll the tenderloin in the pastry, sealing seams and ends. Place seam-side down on a parchment-lined baking sheet.

Bake the Wellington:

11. Preheat oven to 425°F. Brush the entire Wellington with egg wash and score the top with diagonal lines. Sprinkle with flaky salt.

12. Bake for 35-40 minutes for rare (internal temperature 125°F), or 45-50 minutes for medium-rare (135°F). The pastry should be golden brown and crispy.

13. Rest for 15-20 minutes before slicing to allow juices to redistribute.

Prepare the Mushroom Gravy:

14. While the Wellington rests, sauté sliced mushrooms in butter until golden brown, about 5 minutes. Sprinkle with flour and cook for 1 minute.

15. Gradually whisk in beef stock, bringing to a simmer. Cook until thickened, about 5-8 minutes. Stir in cream and sherry if using, then season with salt and pepper.