Mushroom Duxelles Beef Wellington

Season the beef fillet with salt and pepper. Sear in hot oil on all sides for 1 to 2 minutes per side until browned, then remove and brush all over with Dijon mustard while warm. Chill.

For the duxelles, cook mushrooms, shallots, garlic, thyme and butter in a wide hob pan over medium-high heat for 12 to 15 minutes until all moisture evaporates and mixture becomes paste-like. Cool completely.

Lay cling film on the counter and overlap prosciutto into a rectangle. Spread cooled duxelles evenly over it.

Place beef on top and use cling film to roll tightly into a cylinder. Chill for 20 minutes to firm up.

Roll pastry large enough to wrap beef. Remove cling film from beef roll, place on pastry seam-side down, and wrap tightly. Trim excess, seal edges, and chill 15 minutes.

Brush with egg glaze, score lightly for decoration, and chill again while oven heats.

Bake at 200°C (180°C fan) for 35 to 45 minutes until pastry is deep golden and internal temperature reaches your preferred doneness (about 48–52°C for medium-rare).

Rest for 10 to 15 minutes before slicing to keep juices in and pastry crisp.