Professional Beef Wellington

Season the beef tenderloin generously with salt and pepper on all sides.

Heat olive oil in a large skillet over high heat until smoking. Sear the beef on all sides until golden brown, about 2-3 minutes per side.

Remove from heat and let the beef cool completely. Refrigerate for 20 minutes.

In the same skillet, add chopped mushrooms and garlic. Cook over medium-high heat, stirring frequently.

Continue cooking until all moisture has evaporated and the mixture is dry and paste-like. Season with salt and pepper.

Transfer to a plate and let cool completely.

Lay out a large piece of plastic wrap. Arrange prosciutto slices in an overlapping layer.

Spread the pâté evenly over the prosciutto, then spread the cooled mushroom duxelles on top.

Place the cooled beef in the center and tightly roll everything together using the plastic wrap. Refrigerate for 30 minutes.

Roll out puff pastry into a large rectangle. Remove plastic wrap from beef and place in center of pastry.

Brush edges with beaten egg, then fold pastry around the beef, sealing the edges. Place seam-side down on a baking sheet.

Preheat oven to 425°F (220°C). Brush the entire pastry with beaten egg and score decorative patterns on top.

Bake for 25-30 minutes until pastry is golden brown and internal temperature reaches 125°F for medium-rare.

Remove from oven and rest for 10 minutes before slicing. Serve immediately.