Recipe: Beef Wellington à Callie004

1 Brunoise the mushrooms (very fine cubes)
finely chop the 2 shallots
Put the garlic through a garlic press as it must be very fine
Heat the oil over high heat, add the mushrooms and sweat them to evaporate the water then add the shallots, salt and pepper then lower the heat, add the garlic, continue cooking for 3 minutes, reserve in a bowl then add the mustard, mix well and let cool.

2 Trim the tenderloin or ask your butcher to do it.
generously salt and pepper all sides including the ends
In the same skillet add the butter, heat the butter to a nutty color with a drop of oil and sear over high heat on all sides
I also sear the two ends perfectly then slowly roll my tenderloin to sear it all around
reserve on a shallow plate placed on an overturned plate (for resting) and let cool

3 Roll out your puff pastry on a lightly floured board to a thickness of 4 mm and put it in the fridge for 20 minutes

4 Lay out plastic wrap, place the prosciutto slices so they overlap slightly to be able to cover the tenderloin all around
Brush the prosciutto with Dijon mustard
Spread the mushroom mixture over the entire surface of the tenderloin with Dijon mustard on all its sides which you will place on top of the mushrooms
Take plastic wrap to wrap the tenderloin tightly then place it in
the freezer for 8 minutes.
Preheat your oven to 200C (th6+) or 400F
Assembly:
Take your rolled out puff pastry,
remove the beef tenderloin from the plastic wrap
place it in the center of the pastry
enclose the tenderloin in the pastry make 1 incision in each corner to properly seal the pastry and cut the excess
Brush with egg wash using a brush then
put back in the fridge for 10 minutes
During this time start the