Classic Beef Wellington

Instructions

1. Season the beef well. Sear in hot oil on all sides for about 4 minutes total until browned. Cool slightly, brush with Dijon mustard and chill.
2. Cook the mushrooms, shallots, garlic and thyme in a dry pan for 10 to 15 minutes until all the moisture has cooked off and the mixture is a thick paste. Season and cool completely.
3. Overlap the prosciutto on plastic wrap and spread the duxelles over it. Place the beef at one end and roll it tightly into a log. Twist the ends and chill for 30 minutes.
4. Roll out the pastry, unwrap the beef and place it in the center. Fold the pastry around it, trim the excess and seal the seam. Chill for 15 minutes.
5. Heat the oven to 400°F (200°C). Brush the pastry with egg yolk, score lightly, and sprinkle with flaky salt.
6. Bake for 35 to 45 minutes, until the pastry is deep golden and the center reads 120 to 125°F (49 to 52°C) for medium-rare. Rest for 10 minutes before slicing.

Cooking times and temperatures are a guide and vary by equipment. Always cook meat, fish and shellfish to a safe internal temperature and check ingredients for allergens. See our disclaimer.