Beef Wellington

Heat olive oil in a pan over medium heat and sauté the onions and garlic until soft.

Add the mushrooms and thyme, cooking until the moisture evaporates, then let cool.

Sear the beef fillet in the same pan for 2-3 minutes on each side until browned, then let cool.

Spread Dijon mustard over the cooled beef fillet.

Lay out prosciutto slices on a sheet of cling film, slightly overlapping.

Spread the cooled mushroom mixture over the prosciutto.

Place the beef on top of the mushrooms and roll tightly using the cling film, then chill in the fridge for 15 minutes.

Remove the beef from the cling film and place it in the center of the puff pastry.

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

Brush the top with egg wash and make a few slits for steam to escape.

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

Let rest for 10 minutes before slicing and serving.