Beef Wellington

Step 1

Chop each mushroom into pieces no larger than a grain of rice, creating a fine crumble; you should have about 4 cups when done.

Step 2

Peel the shallots, then slice them lengthwise from root to tip into pieces the size of a pencil tip.

Step 3

Pat the beef dry all over with paper towels, then season the entire surface with salt and pepper until it feels slightly gritty.

Step 4

Set the oven to 400°F and wait for the indicator light or beep to signal it is fully heated, about 10 minutes.

Step 5

Place a 12-inch skillet over medium-high heat, then add 1 tablespoon of olive oil and wait until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 6

Place the beef in the center of the skillet and leave it untouched for 2 minutes until the underside turns deep brown, like caramel.

Step 7

Using tongs, flip the beef and sear the opposite side for 2 minutes until it is also deep brown, then remove it to a plate.

Step 8

In the same skillet over medium heat, add 1 tablespoon of olive oil, then immediately add the chopped mushrooms and minced shallots.

Step 9

Stir the mixture once every 30 seconds for 10 minutes, until all the moisture has evaporated and the mixture looks like damp sawdust.

Step 10

Spread the mushroom mixture on a plate to cool for 5 minutes until it is no longer steaming.

Step 11

Spread 3 tablespoons of Dijon mustard across the entire surface of the cooled beef, covering it like paint on a board.

Step 12

Spread the cooled mushroom mixture evenly over the mustard layer, pressing gently so it adheres to the beef.

Step 13

Thaw the puff pastry on the counter for 5 minutes, then lay one sheet on a work surface and place the beef in the center.

Step 14

Fold the pastry up and around the beef like wrapping a gift, sealing the edges together by pressing with your fingertips.

Step 15

Crack the egg into a small bowl, whisk it with a fork until completely uniform, then brush the entire pastry surface with the egg wash.

Step 16

Place the wrapped beef on a sheet pan and slide it into the preheated 400°F oven for 25 minutes until the pastry is golden brown, like honey.

Step 17

Remove the sheet pan from the oven and let the beef rest on the pan for 5 minutes before slicing.