Christmas Beef Wellington

• 1.2–1.5 kg beef eye fillet, trimmed
• Sea salt and cracked black pepper
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 50 g butter
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 400 g mushrooms, finely chopped
• 1 tbsp fresh thyme leaves
• 8–10 slices prosciutto
• 500 g puff pastry (2 sheets if frozen, thawed)
• 1 egg yolk, beaten with 1 tbsp milk (egg wash)

Season the beef fillet with salt and pepper. Heat oil in a heavy-based pan until smoking hot, then sear the beef on all sides for 2–3 minutes until browned. Remove from heat, brush with Dijon mustard and let cool completely.

In a large pan, melt the butter and sauté shallots and garlic until softened. Add mushrooms and thyme and cook until all moisture evaporates and the mixture is dry. Season with salt and pepper, then cool.

On a sheet of cling wrap, arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef on top, then roll tightly using the cling wrap to form a log. Chill for
15 minutes.

Roll out the puff pastry to a rectangle large enough to enclose the beef. Unwrap the beef from the cling , place on the pastry and wrap tightly, sealing the edges. Trim excess pastry and decorate with extra strips if desired. Brush with egg wash and chill for 20 minutes.

Preheat the oven to 200°C (180°C fan-forced). Place the Wellington seam-side down on a lined baking tray. Brush again with egg wash and bake for 40–45 minutes for medium-rare (internal temperature 55°C).

Let rest for 15 minutes before slicing thickly. Serve with roasted vegetables, greens, and a rich red wine jus for a complete Christmas feast.