Start by melting the butter in a skillet over medium heat. Add the minced shallots and garlic, cooking until fragrant. Then, throw in your finely diced mushrooms. You’ll want to sauté them until they release their moisture and become dry. Season this mixture with salt, white pepper, and thyme. Finally, stir in the white wine and cook until most of the liquid has evaporated. Set this aside to cool.

In another skillet, heat the olive oil over high heat. Season the filet mignons with salt and pepper. Sear them for about 2-3 minutes per side, just enough to create a beautiful crust. Remove them from the pan and let them rest. Once cooled, brush the steaks with Dijon mustard.

You’ll need a clean, floured surface for this part. Roll out the puff pastry to fit your steaks. Lay down overlapping pieces of prosciutto (or pâté, if using), topped with the cooled mushroom mixture. Place your seared steaks on top. Wrap the pastry tightly around the beef, sealing it nicely. Don’t forget to cut slits in the dough for steam to escape. Brush the top with egg wash to get that golden finish.

Preheat your oven to 400°F (200°C). Place your assembled Wellington on a baking sheet lined with parchment paper. Bake it in the oven for about 25-30 minutes until the pastry is golden brown. Remove it from the oven and let it rest for about 10 minutes. Slice it carefully, and marvel at the succulent filling.

Serve your Beef Wellington with sides of your choice. I suggest pairing it with creamy mashed potatoes and vibrant green vegetables or perhaps a red wine reduction sauce to elevate the entire meal.