Beef Wellington

Season the beef tenderloin generously with salt and pepper. Sear it in hot olive oil on all sides until browned (about 2–3 minutes per side). Let cool completely, then brush with Dijon mustard.

For the duxelles, melt butter in a pan and cook shallots and garlic until soft. Add the finely chopped mushrooms, cook over medium-high heat until all moisture evaporates and the mixture is dry. Season with salt, pepper, and parsley; cool completely.

Place the cooled beef in the center and, using the plastic wrap, roll tightly so the prosciutto and mushrooms completely enclose the beef. Twist the ends of the wrap to form a firm log. Chill in the fridge for at least 20–30 minutes to set the shape.

Remove from the oven and let rest 10–15 minutes before slicing. Serve in thick slices with your preferred sides and sauce.