Prep time: 2½ hours
Total time: 3 hours
Serves: 4

BEEF

• Season meat with half the salt and half the pepper. Place a large frying pan on medium-high heat, add half the oil and heat until it shimmers. Sear the beef until lightly browned on all sides, about two minutes per side.
• Transfer to a tray and chill uncovered in the fridge for 15 minutes.
• While the beef cools, return pan to medium heat, add remaining oil and heat. Add mushrooms and sauté until lightly browned. Add garlic and cook for 30 seconds. Season with remaining salt and pepper.
• Add white wine. Cook over high heat until pan is almost dry.
• Add cream and cook over high heat to reduce the cream until thick enough to coat the mushrooms.
• Transfer mushroom mixture to a food processor and blend to a coarse paste. Transfer to a bowl and chill.
• Remove beef from the fridge and brush evenly with mustard.
• Lay prosciutto slices flat on a cutting board with edges slightly overlapping. Roll beef in prosciutto so it is completely encased. Chill.

CRÊPES

• Combine flour, egg, milk, rosemary and salt in a medium-sized bowl. Whisk until smooth.
• Melt half the butter in a 10-inch non-stick frying pan or crêpe pan over medium-high heat. When butter foams, pour half the batter into pan. Swirl batter around to cover the base of the pan. Cook for approximately two minutes, or until lightly browned, then flip to brown the other side.
• Repeat with next crêpe. Stack the second crêpe on the first and chill.

ASSEMBLY

• To assemble, bring all prepared ingredients out of the fridge. Set up a cutting board with a roll of plastic wrap behind it. Pull a layer of clingfilm over the chopping board, keeping it attached to the roll.
• Lay the crêpes on the clingfilm so they slightly overlap. Spread the duxelle evenly over the crêpes, approximately half an inch thick.
• Place prosciutto-wrapped beef lengthwise on the duxelle.
• Wrap the crêpes around the beef, using the clingfilm to make a snug log, folding the ends of the clingfilm underneath to secure. Refrigerate for at least 30 minutes.
• Lay one sheet of puff pastry on a lightly floured counter and place meat in the middle. Brush beaten eggs onto the pastry around the meat.
• Lay second sheet of pastry on top of the beef. Press pastry down around the edges to make a tight seal. Trim the edges of the pastry, leaving a half-inch skirt. Brush beaten eggs over the top and sides of the pastry. Chill for 20 minutes.

COOKING AND SERVING

• Heat oven to 375°F. Transfer package to a parchment-lined tray and into the oven without letting it come to room temperature. Bake for 20 minutes in the middle of the oven.
• Turn oven down to 300°F and bake for another 10 minutes for rare, or longer for medium-rare (64°C or 145°F), medium (71°C or 160°F) or well-done (77°C or 170°F). Insert a thermometer in the centre of the package to check: for rare, aim for at least 52°C (125°F) internally when it comes out of the oven.
• Let the Wellington rest uncovered for 10 minutes, then check internal temperature as it continues to cook while it rests.
• Use a sharp serrated knife to cut the Wellington in half, then carve and serve.

Chilling is especially important! It makes the puff pastry easier to wrap around the
meat. For a beautiful texture, ensure no air is trapped between the pastry and the
meat, which may make it soggy. Brush the unbaked pastry with well beaten eggs
(an egg wash) to create a nice glaze when the pastry is baked.