Beef Wellington

Preheat oven to 200°C

Finely chop the mushrooms, onion, and garlic

Season the beef fillet with salt and pepper

Roll out the puff pastry on a floured surface

Heat olive oil in a large skillet over medium heat

Add onions and garlic; sauté until softened, about 3 minutes

Add chopped mushrooms and thyme; cook until moisture evaporates, about 10 minutes

Remove the mushroom mixture from heat and let it cool

Sear the beef fillet in the skillet for 2-3 minutes on each side until browned

Brush the beef with Dijon mustard while it’s still warm

Lay prosciutto slices on a sheet of plastic wrap, slightly overlapping

Spread the mushroom mixture over the prosciutto

Place the beef on top of the mushroom mixture and roll tightly using the plastic wrap

Chill in the refrigerator for 15 minutes

Unwrap the beef roll and place it on the rolled-out puff pastry

Wrap the pastry around the beef, sealing the edges with beaten egg

Place the wrapped beef on a baking tray, seam side down

Brush the top with more beaten egg and cut slits for steam release

Bake in the preheated oven for 25-30 minutes until golden brown

Let the Beef Wellington rest for 10 minutes before slicing