Beef Wellington

Using paper towels, pat beef tenderloin dry and evenly season with salt and pepper. Set aside.

To a large skillet over high heat, add oil. Once very hot, sear tenderloin on all sides, about 5-7 minutes.

Transfer to a plate to cool while preparing duxelles.

To a food processor, add mushrooms and shallot. Pulse until finely chopped.

In the same skillet used for the tenderloin, melt butter over medium-high heat. Add processed mushroom mixture and garlic. Cook, stirring occasionally until all liquid has evaporated, about 15-20 minutes.

Stir in heavy cream, salt, and pepper. Transfer to a bowl and place in refrigerator until it reaches room temperature, about 30 minutes.

When ready (once the mushroom mixture has cooled), on a flat surface, spread a large piece of plastic wrap that is about twice the length and width of the tenderloin. Use two pieces if necessary. Arrange 3 slices of the ham vertically along the bottom and center edge of the plastic wrap so that they are the same length as the tenderloin. Put the remaining 3 slices of ham above that row of ham to make a rectangle.

Spread the cooled mushroom mixture over the ham.

Place tenderloin lengthwise on the long end of the ham.

Using the plastic wrap, tightly roll up the ham and mushroom mixture over the tenderloin until completely covered. Continue rolling tightly until it is completely encased in plastic wrap. Twist the ends of the plastic wrap to secure it. (You can use kitchen twine.) Refrigerate for 30 minutes or up to 8 hours.

Once chilled, preheat oven to 425ºF. Line a baking sheet with parchment paper. Set aside.

Whisk egg and water together. Set aside.

On a floured surface, roll the pastry into a rectangle 1 inch wider than the tenderloin and about an inch longer than the circumference. We rolled ours to a 12x11-inch rectangle, but measurements can vary depending on the size of the tenderloin. The puff pastry should cover the beef from all sides when wrapped.

Remove tenderloin from plastic. Place it seam-side down on the bottom edge of the long end of the puff pastry. Roll the tenderloin tightly in the puff pastry, trimming excess on the long end if needed. Brush the edge with some of the egg wash and pinch the seam tightly to seal.

Fold the pastry on each short end to completely cover the ends of the tenderloin. Then, fold over the top, brushing the pastry where it folds over with egg wash to help seal; trim off any extra pastry.

Transfer to prepared baking sheet, seam side down. Brush all over with remaining egg wash. Using a sharp knife, lightly score the top of the pastry in a diagonal pattern.

Sprinkle with salt.

Bake for 30-35 minutes, or until the center of the roast registers 125ºF for medium-rare and the pastry is golden brown.

Remove from oven and let rest for 20 minutes on the baking sheet.

Slide a large, stiff spatula under the Wellington and transfer it to a clean cutting board. Cut crosswise with a serrated knife into 1-inch wide slices.

Serve warm. Enjoy!