Beef Wellington

Instructions

1. 1
   Sear the tenderloin in a very hot pan with a little oil until all sides are browned. Remove and brush with Dijon mustard while still hot.
2. 2
   Prepare the duxelles by sautéing the chopped mushrooms until all moisture has evaporated. Let cool completely.
3. 3
   Spread plastic wrap and place the ham slices in a rectangle. Cover with the duxelles and place the meat in the center. Wrap tightly and refrigerate for 20 minutes.
4. 4
   Roll out the puff pastry. Place the meat roll in the center and wrap. If you want the lattice design from the image, use a lattice cutter on a second thin layer of pastry.
5. 5
   Brush with egg yolk to achieve that intense golden shine.
6. 6
   Bake at 200°C for 25-35 minutes or until the pastry is crispy and the meat reaches the desired doneness.
7. 7
   Let rest for 10 minutes before slicing to allow the juices to redistribute.