Classic Beef Wellington

Trim the beef tenderloin of excess fat or silver skin. Season it generously with salt and pepper on all sides. Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the beef on all sides for about 1-2 minutes per side until browned. Remove the beef from the skillet and allow it to cool on a plate. Brush the cooled beef with mustard, coating it evenly.

Add the finely chopped mushrooms to the same skillet for searing the beef. Sauté over medium heat, stirring frequently, for 8-10 minutes until the mushrooms release their moisture and the mixture becomes dry. Season with a pinch of salt and pepper, then transfer the mixture to a plate to cool completely.

Roll out the thawed puff pastry on a lightly floured surface. Spread the cooled mushroom mixture evenly across the center of the pastry. Place the mustard-coated beef tenderloin on top of the mushrooms. Carefully wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry and brush the entire surface with beaten egg to create a golden finish.

Preheat your oven to 200°C. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Use a sharp knife to score the top lightly for decoration. Bake for 25-30 minutes or until the pastry is golden brown and crispy. Remove from the oven and let it rest for 10 minutes before slicing. Serve in thick slices with your favorite sides.

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