**Beef Wellington Recipe (Restaurant-Style)**

Beef Wellington, a classic British dish, combines a juicy beef tenderloin with a savory mushroom duxelles and crisp puff pastry. Achieving restaurant-quality results at home requires precision and care. Here’s how to make it.

- 2-2.5 lb beef tenderloin (center-cut, trimmed)
- 2 tbsp olive oil
- Salt and black pepper
- 2 tbsp Dijon mustard
- 8 oz cremini mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- ¼ cup dry white wine
- 6-8 slices prosciutto
- 1 lb puff pastry (thawed if frozen)
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
- Fresh thyme (optional, 1 tsp chopped)
- Flaky sea salt (for finishing)

**Equipment**:
- Kitchen twine
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheet

**Step 1: Prepare the Beef**
Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper. Tie the tenderloin with kitchen twine at 1-inch intervals to maintain an even cylindrical shape. Heat olive oil in a large skillet over high heat until smoking. Sear the beef on all sides, about 6-8 minutes total, to develop a deep brown crust. Remove from heat, brush with Dijon mustard while hot, and let cool completely. Remove twine after cooling.

**Step 2: Make the Mushroom Duxelles**
Pulse mushrooms, shallots, and garlic in a food processor until finely chopped (avoid a paste). In a large skillet over medium heat, melt butter. Add the mushroom mixture, a pinch of salt, and thyme (if using). Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, about 10 minutes. Add white wine and cook until absorbed, 2-3 minutes. The mixture should be dry and spreadable. Spread it on a plate to cool completely.

**Step 3: Assemble the Wellington**
Lay a large piece of plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping rectangle, large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto. Place the cooled beef in the center and use the plastic wrap to tightly roll the prosciutto and duxelles around the beef, forming a tight log. Twist the plastic wrap ends to secure and chill for 30 minutes.

**Step 4: Wrap in Puff Pastry**
On a lightly floured surface, roll out puff pastry to a ¼-inch-thick rectangle, about 2 inches larger than the beef log on all sides. Unwrap the beef and place it in the center of the pastry. Brush the pastry edges with egg wash, fold it over the beef, and seal tightly, trimming excess pastry. Wrap the entire log in plastic wrap and chill for 15 minutes.

**Step 5: Bake**
Preheat the oven to 400°F (200°C). Place the Wellington seam-side down on a parchment-lined baking sheet. Brush generously with egg wash and score the pastry lightly with a sharp knife for decoration. Sprinkle with flaky sea salt. Bake for 35-45 minutes, until the pastry is golden and the internal temperature reaches 130°F (54°C) for medium-rare. Rest for 10 minutes before slicing.

**Serving**:
Slice into 1-inch rounds and serve with red wine jus, mashed potatoes, or roasted vegetables for a restaurant-worthy plate. Enjoy!

**Tips**:
- Use a meat thermometer for perfect doneness.
- Ensure all components are cool before assembly to prevent soggy pastry.
- For extra flavor, add a splash of truffle oil to the duxelles.