1️⃣ Prepare the Beef:
Season the beef tenderloin generously with salt and pepper. In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool. ??

2️⃣ Cook the Mushrooms:
In the same skillet, reduce the heat to medium and add minced garlic, thyme, and finely chopped mushrooms. Cook until the mushrooms are browned and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Let the mixture cool. ??

3️⃣ Spread the Mustard:
Once the beef and mushroom mixture have cooled, spread the Dijon mustard over the entire surface of the beef.

4️⃣ Wrap with Prosciutto:
Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef on top and roll it tightly using the plastic wrap to form a log. Chill in the refrigerator for 15-20 minutes. ?✨

5️⃣ Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry to a size that can completely encase the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. If using pâté, spread it over the beef before wrapping.

6️⃣ Wrap the Beef:
Fold the pastry over the beef, sealing the edges with egg wash. Trim any excess pastry and place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg. ??

7️⃣ Bake:
Preheat your oven to 400°F (200°C). Bake the Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.

8️⃣ Rest and Serve:
Let the Beef Wellington rest for 10-15 minutes before slicing. Serve with your favorite sides and enjoy this elegant dish! ?️?