Gordon Ramsay's Beef Wellington

Sear the seasoned tenderloin until browned on all sides, then brush it lightly with Dijon mustard and let it cool.

Cook finely chopped mushrooms with thyme until dry and concentrated, then spread the duxelles over prosciutto slices.

Wrap the beef tightly in the prosciutto and mushroom layer, chill until firm, then enclose it in puff pastry.

Brush with egg wash, score the pastry, and bake until the crust is deeply golden and the beef is rosy in the center.

Rest before slicing and serve with a glossy red wine pan sauce.