Beef Wellington with Mushroom Duxelles

• 700 g Beef tenderloin, centre-cut, tied if needed
• 40 g Unsalted butter
• 2 medium Shallot
• 500 g Cremini mushrooms, firm and dry
• 6 sprigs Fresh thyme
• 2 tbsp English mustard
• 120 g Prosciutto
• 320 g Puff pastry, all-butter preferred
• 1 Egg

1. Pat the beef dry and trim any silverskin if needed. Heat a frying pan over high heat and sear the beef in the butter for 2 to 3 minutes per side until well browned all over. Transfer to a rack to cool for 10 minutes.
2. Finely chop the shallots and mushrooms. In the same pan over medium heat, cook the shallots in the remaining butter for 2 minutes, then add the mushrooms and thyme leaves (discard the woody stems). Cook, stirring often, for 15 to 20 minutes until the mixture is very dry and paste-like, then cool completely.
3. Brush the cooled beef all over with the English mustard. Lay the prosciutto slices on a board, slightly overlapping to form a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto, then roll up tightly around the beef to form a neat log.
4. Chill the wrapped beef for 20 minutes to firm up the shape. Meanwhile, roll the puff pastry on a lightly floured surface into a rectangle large enough to fully enclose the beef. Beat the egg for glazing.
5. Place the chilled beef log in the centre of the pastry and wrap it up snugly, sealing the seam and ends well. Set seam-side down on a baking tray and brush all over with the beaten egg. Chill for 10 minutes while you heat the oven to 220°C (430°F).
6. Bake for 10 minutes, then reduce the oven to 200°C (390°F) and bake for a further 20 to 25 minutes until the pastry is deep golden. Check the centre with a thermometer: aim for 50 to 52°C for rosy beef, or bake a little longer for more done. Rest for 10 to 15 minutes before slicing thickly for clean layers.

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