Festive Beef Wellington

Finely chop 130 gr Field Mushroom, mince 20 gr Shallot, 1 clove Garlic, and chop 3 gr Fresh Thyme.

Season 230 gr Beef tenderloin evenly on all sides with ¹/₂ tsp Sea Salt and ¹/₂ tsp Black Pepper - Coarsely Ground.

Heat 1 ¹/₄ tbsp Olive oil extra virgin in a heavy skillet over high heat and sear the beef steak for 2 minutes on all sides until well browned, then transfer to a plate.

Brush the seared beef while still warm all over with 2 tsp Dijon Mustard and allow it to cool completely.

Melt 3 tsp Butter in the skillet over medium heat, add the prepared mushrooms, shallots, garlic, and thyme with ¹/₂ tsp Sea Salt and ¹/₂ tsp Black Pepper - Coarsely Ground, cooking until the liquid evaporates into a thick paste.

Lay plastic wrap on a work surface, arrange 40 gr Prosciutto Crudo Slice in an overlapping rectangle, spread the cooled mushroom duxelles evenly over the slices, set the beef in the middle, and roll tightly into a cylinder.

Unroll 150 gr Puff pastry onto baking paper, place the unwrapped beef log on the edge, brush the pastry borders with ¹/₄ piece Eggs size M to seal, and roll the dough tightly around the meat.

Place the roll seam-side down on a baking sheet, brush the top generously with ¹/₄ piece Eggs size M, score lightly, and bake at 200°C (400°F) for 25 minutes until golden and crisp before resting for 10 minutes.