1. Sear the beef: Season tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear all sides 1–2 minutes until deeply browned. Let cool completely. Optional: Brush with Dijon for extra flavor.
2. Make the mushroom duxelles: In the same skillet, melt butter. Sauté shallot 2–3 minutes. Add mushrooms, garlic, and thyme. Cook 8–10 minutes until moisture evaporates and mixture is paste-like. Cool completely.
3. Assemble the Wellington:
   → Lay plastic wrap on a work surface. Arrange prosciutto slices in a rectangle, slightly overlapping.
   → Spread cooled mushroom mixture over prosciutto.
   → Place seared beef in the center. Use plastic wrap to help roll prosciutto-mushroom layer tightly around beef. Chill 20 mins to firm up.
4. Wrap in pastry: Roll out puff pastry into a large rectangle. Unwrap beef bundle and place in the center. Fold pastry over, sealing edges with water. Trim excess, then crimp with a fork.
5. Chill again: Refrigerate 15–20 mins (helps hold shape). Preheat oven to 400°F (200°C).
6. Glaze & bake: Beat egg and brush over pastry. Score the top lightly with a knife (don’t cut through). Bake 35–45 minutes for medium-rare (internal temp 125–130°F / 52–54°C).
7. Let rest 10 minutes before slicing—this keeps juices inside.

✨ Serve with red wine reduction, roasted vegetables, or a crisp green salad.

💡 Pro tips:
→ Chill each layer for clean cuts
→ Use a meat thermometer for perfect doneness
→ Make ahead: Assemble, wrap, and refrigerate overnight. Bake fresh when ready.

PREP TIME & NUTRITION :
Prep Time : 45 mins , Cook Time : 40 mins , Total Time : 2 hrs (includes chilling) , Servings : 6 , Calories : 480 , Net Carbs: 18g , Fats: 28g , Protein: 36g