Classic Beef Wellington

1 center-cut beef tenderloin (about 2 pounds), trimmed

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 pound mushrooms, finely chopped

2 tablespoons butter

2 cloves garlic, minced

1/4 cup shallots, finely chopped

1/4 cup dry white wine

8 slices prosciutto

1 sheet puff pastry, thawed

1 egg, beaten

Directions:

Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.

Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the beef with Dijon mustard while it's still hot. Set aside to cool.

For the Mushroom Duxelles:

In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, minced garlic, and chopped shallots. Cook until the mushrooms release their moisture and become browned, about 10-12 minutes.

Add the white wine and cook until evaporated, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool.

To Assemble: