Pastry Covered Beef

Pre-heat your oven to 400 degrees F/200 degrees C.

Heat a large skillet with 2 tablespoons of olive oil over high heat. Liberally season the beef with salt and pepper and sear on all sides. Remove from heat and let rest. When cooled, brush the beef with mustard.

Puree the mushrooms in a food processor. Heat a large dry pan over medium-high heat and add the mushrooms. Once the mushrooms have lost most of their water and are sticking together, remove from heat and set aside to cool.

On a long piece of plastic wrap, place the slices of prosciutto down, slightly overlapping each other. Spread the cooled mushroom mixture over layered ham. Place the beef tenderloin in the middle of the prosciutto.

Holding the plastic wrap tightly from the outside edge, neatly roll the prosciutto and mushrooms over the beef into a tight barrel shape. Twist the ends of the plastic wrap to firmly secure. Refrigerate for 15 minutes to let the beef Wellington set and help keep its shape.

On a clean working surface lay the pastry out flat. Remove the plastic wrap and place the beef in the middle of the pastry. Brush the edges of the pastry with the egg wash. Roll up the pastry, cut any excess off the ends and fold neatly under the bottom. Place right side up and brush the top with egg. Place in the refrigerator again for 5 minutes.