Ruscona - Shine

Ingredients:
- 1 kg beef tenderloin
- 400 g mushrooms, finely chopped
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 slices of prosciutto
- 500 g puff pastry
- 1 egg, beaten for egg wash
- Salt and pepper to taste

Preheat the oven to 220°C. Season the beef tenderloin with salt and pepper, then sear all sides in a hot skillet with olive oil until browned. Set aside to cool.

In the same skillet, add a bit more oil and sauté onions until translucent. Add garlic and mushrooms, cooking until all the moisture evaporates and the mixture forms a thick paste. Season with salt and pepper, then let cool.

Lay out the prosciutto slices on cling film, overlapping them slightly to form a sheet. Spread the mushroom mixture over the prosciutto, then place the cooled beef in the center. Using the cling film, roll the prosciutto and mushroom mix around the beef tightly. Chill in the refrigerator for 15 minutes.

Roll out the puff pastry into a rectangle large enough to cover the beef. Remove the beef roll from the cling film and place it in the center of the pastry. Brush the edges of the pastry with egg wash, then wrap it around the beef, sealing all edges.

Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Brush the top with more egg wash. Bake in the preheated oven for about 20-25 minutes or until the pastry is golden and puffed.

Let the Beef Wellington rest for 10 minutes before slicing. Serve with your choice of sides, such as roasted vegetables or a simple green salad.