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Prepare the Beef:

Season the beef fillet with salt and pepper.

Heat olive oil in a skillet over high heat. Sear the beef on all sides until nicely browned. Remove from heat and let it cool. Brush with Dijon mustard.

Prepare the Mushroom Duxelles:

In the same skillet, cook the finely chopped mushrooms, shallots, and herbs until the moisture evaporates. Season with salt and pepper. Let it cool.

Wrap the Beef:

Lay out plastic wrap and place the prosciutto slices in an overlapping manner to form a rectangle.

Spread the mushroom duxelles over the prosciutto.

Place the seared beef fillet on top and carefully roll the prosciutto and duxelles around the beef, using the plastic wrap to help shape it. Chill in the fridge for about 15-20 minutes.

Prepare the Puff Pastry:

On a lightly floured surface, roll out the puff pastry to a size large enough to wrap the beef completely.

Wrap and Chill:

Remove the beef from the fridge and unwrap it from the plastic wrap. Place it in the center of the rolled-out pastry.

Brush the edges of the pastry with egg wash.

Carefully wrap the beef with the pastry, sealing the edges. Trim any excess pastry.

Chill Again:

Place the wrapped beef Wellington in the fridge for another 15-20 minutes to allow the pastry to firm up.


Preheat the oven to 400°F (200°C).

Place the beef Wellington on a baking sheet, seam side down.

Brush the pastry with egg wash for a golden finish.

Bake for about 25-30 minutes for medium-rare doneness. Adjust time for your preferred level of doneness.

Rest and Serve:

Remove from the oven and let it rest for a few minutes before slicing.

Slice into thick portions and serve.

This intricate dish will undoubtedly attract attention and questions about the cooking technique, the choice of ingredients, and the history behind Beef Wellington in British cuisine.