Beef Wellington

Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.

Over high heat, coat bottom of a heavy skillet with oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate. When cool enough to handle (about 10-15 minutes), snip off twine and coat all sides with mustard. Transfer tenderloin to fridge.

Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.

To skillet, add butter and melt over medium heat. Add mushroom mixture and season with salt and pepper. Cook until liquid has evaporated and mixture is sticking to the bottom of the pan, about 10 minutes. Transfer to a bowl and refrigerate until ready to use.

Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the prosciutto on the plastic wrap, shaping into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.

Place tenderloin at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (This helps it maintain its shape.)

Heat oven to 425°. Lightly flour a work surface, then roll puff pastry into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other 3 edges of the pastry with egg wash, then tightly roll beef into pastry.

Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.

Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and score lightly with a sharp knife. Sprinkle with flaky salt.

Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 20 minutes before carving and serving.