1️⃣ Prepare the beef

1. Trim beef if needed and tie with kitchen twine for even shape (optional).

2. Season generously with salt and pepper.

3. Sear in hot oil on all sides until browned (about 1–2 min per side).

4. Remove, cool slightly, then brush all over with Dijon mustard.

5. Chill in fridge while making duxelles (helps hold shape).

2️⃣ Make mushroom duxelles

1. Finely chop mushrooms, shallot & garlic or pulse in food processor.

2. Sauté in butter over medium heat until moisture fully evaporates and mixture becomes paste-like (8–10 min).

3. Add thyme, salt, pepper, and optional splash of wine; cook dry again.

4. Cool completely before using.

3️⃣ Assemble

1. Lay cling film on counter. Arrange prosciutto slices overlapping slightly to form a rectangle.

2. Spread duxelles over prosciutto in an even layer.

3. Place chilled beef on top and use the cling film to roll tightly into a log.

4. Twist ends like a candy wrapper. Chill 20–30 min to set shape.

4️⃣ Wrap in puff pastry

1. Roll pastry if needed; remove cling film from beef.

2. Place beef log on pastry, seam-side down.

3. Trim excess pastry, leaving enough to fully seal.

4. Brush edges with egg wash, fold and seal tightly.

5. Chill again 15–20 min (prevents pastry sagging).

6. Brush top with egg wash; score lightly with knife for decoration.

5️⃣ Bake

• Preheat oven to 200°C / 400°F.

• Place Wellington on lined tray, seam-side down.

• Bake 22–28 minutes for medium-rare (internal temp target: 50–52°C / 122–125°F before resting).

• Rest 10 minutes before slicing.