Beef Wellington is a classic British dish consisting of beef fillet coated with pâté and duxelles (a

mixture of finely chopped mushrooms, shallots, and herbs), then wrapped in puff pastry and baked.
It's a decadent and impressive dish that's perfect for special occasions. Here's a traditional recipe for
Beef Wellington:
Ingredients:
 1 1/2 - 2 pounds beef tenderloin (fillet), center-cut
 Salt and freshly ground black pepper
 2 tablespoons olive oil
 1 tablespoon Dijon mustard
 8 ounces mushrooms, finely chopped
 2 shallots, finely chopped
 2 cloves garlic, minced
 2 tablespoons unsalted butter
 1/4 cup dry white wine or beef broth
 1 tablespoon chopped fresh thyme leaves
 1 package (about 17.3 ounces) puff pastry, thawed if frozen
 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Beef:
 Preheat the oven to 425°F (220°C). Season the beef tenderloin generously with salt
and pepper.
 Heat olive oil in a large skillet over high heat. Sear the beef on all sides until
browned, about 2 minutes per side. Remove from the skillet and let it cool slightly.
 Brush the beef with Dijon mustard all over. Set aside.
2. Make the Mushroom Duxelles:
 In the same skillet, melt butter over medium heat. Add the chopped mushrooms,
shallots, and garlic. Cook until the mushrooms release their moisture and the mixture
becomes dry, about 10 minutes.
 Add the white wine or beef broth and cook until the liquid evaporates. Stir in the
chopped thyme, then remove from heat and let it cool.
3. Assemble the Wellington:
 Roll out the puff pastry on a lightly floured surface to a rectangle large enough to
encase the beef.
 Spread the mushroom duxelles over the puff pastry, leaving about a 1-inch border
around the edges.
  Place the seared beef in the center of the pastry. Carefully fold the pastry over the
beef, sealing the edges and trimming any excess pastry if needed. Seal the seams by
pressing with your fingers.
 Place the Wellington seam side down on a baking sheet lined with parchment paper.
Brush the pastry with beaten egg for a golden finish.
4. Bake:
 Bake the Beef Wellington in the preheated oven for 35-40 minutes, or until the pastry
is golden brown and the internal temperature of the beef reaches your desired level of
doneness (120°F/49°C for rare, 130°F/54°C for medium-rare).
5. Rest and Serve:
 Let the Beef Wellington rest for 10 minutes before slicing. Serve with your favorite
sides, such as roasted vegetables and mashed potatoes.
Enjoy your delicious homemade Beef Wellington! It's sure to impress your guests.