1️⃣ Prepare the Beef – Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned (about 2 minutes per side). Remove from heat and brush with Dijon mustard. Let cool.

2️⃣ Make the Mushroom Duxelles – In the same skillet, melt butter and sauté mushrooms and garlic over medium heat until all moisture evaporates (5-7 minutes). Season with salt and pepper, then let cool.

3️⃣ Assemble the Wellington – Lay a sheet of plastic wrap on a flat surface. Spread the mushroom mixture evenly over it. Place the beef on top and roll tightly using the plastic wrap. Refrigerate for 15 minutes to hold its shape.

4️⃣ Wrap in Puff Pastry – Roll out the puff pastry on a lightly floured surface. Remove beef from plastic wrap and place it in the center. Wrap the pastry around the beef, sealing the edges. Brush with egg wash for a golden, crispy finish.

5️⃣ Bake – Place the wrapped beef seam-side down on a baking sheet. Bake for 25–30 minutes, or until the pastry is golden brown and the beef reaches:

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)

6️⃣ Rest & Serve – Let Beef Wellington rest for 10 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or a fresh salad.