Beef Wellington is the epitome of classic British luxury. This version creates individual “parcels” to ensure a perfect crust-to-meat ratio. It features a tenderloin coated in Duxelles (a finely chopped mushroom paste) and wrapped in buttery puff pastry.

Prep Time	Cook Time	Serves
40 minutes	25 minutes	4

Part A: Ingredients

• Meat: 4 Beef Fillet Steaks (6 oz each, about 1.5 inches thick), 2 Tbsp English Mustard.
• Duxelles: 1 lb Cremini Mushrooms (finely minced), 1 Shallot (minced), 2 Tbsp Butter, 1 tsp Thyme.
• Assembly: 8 slices Prosciutto, 1 sheet Puff Pastry (thawed), 1 Egg (beaten for wash).

Part B: Instructions

Step 1: Sear and Chill

1. Sear the beef fillets in a very hot pan for 60 seconds per side just to brown the exterior. Remove and immediately brush all sides with English mustard. Let cool.

Step 2: The Duxelles

1. Sauté minced mushrooms and shallots in butter until all moisture has evaporated. The mixture must be very dry. Season with thyme and salt. Let cool.

Step 3: Wrapping

1. Lay two slices of prosciutto on plastic wrap. Spread a layer of mushrooms over the ham. Place the beef in the center and roll tightly using the plastic wrap to form a cylinder. Chill for 15 minutes to set the shape.
2. Cut puff pastry into squares. Remove plastic from the beef, place in the center of the pastry, and fold to seal.

Step 4: Bake

1. Brush with egg wash. Bake at $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$) for 20-25 minutes for medium-rare. The pastry should be deep golden brown.