Prepare the Beef:

Season the beef fillets generously with salt and pepper.

Heat olive oil in a skillet over high heat and sear each fillet for 1–2 minutes per side until browned.

Remove and let the beef cool.

Make the Mushroom Duxelles:

In the same skillet, melt butter over medium heat.

Add garlic and chopped mushrooms, cooking until the mixture becomes soft and releases its moisture.

Pour in the white wine and cook until the liquid evaporates.

Allow the duxelles to cool completely.

Assemble the Wellington:

Roll out the puff pastry on a lightly floured surface.

Spread the mushroom duxelles evenly over the pastry.

Place the seared beef fillets on top and wrap the pastry around the beef, sealing edges carefully.

Brush the pastry with beaten egg for a golden finish.

Bake:

Preheat oven to 400°F (200°C).

Place the wrapped fillets on a baking sheet lined with parchment paper.

Bake for 20–25 minutes, or until the pastry is golden brown and crisp.

Serve:

Let the Beef Wellington rest for 5 minutes before slicing.

Serve with your choice of sides, such as roasted vegetables or mashed potatoes.

Serving and Storage Tips: