惠靈頓牛扒

Heat a medium-sized, heavy skillet. Add the vegetable oil and, over medium-high heat, sear the seasoned beef until it's browned on all sides, including the edges, for about 1 minute per side.

Transfer the seared beef to a plate. Coat all sides well with the brown mustard. Place it in the refrigerator to cool completely.

Using the same skillet, add the olive oil to prepare the "duxelles." Add the finely chopped mushrooms and shallots and begin to sauté them. Add a bit of butter along with the minced garlic, dried thyme, and an optional dash of Sherry wine.

Continue to cook and stir until all the liquid has evaporated, which should take about 25-30 minutes. Season with a dash of salt and pepper, then transfer the mixture to a bowl to cool. [Tend to your side dishes]

Lay a sheet of plastic wrap on your work surface; it should be twice the length and width of the beef. Arrange the prosciutto slices on the plastic wrap, shingling them to form a 6-inch square pattern. Spread the cooled duxelles thinly and evenly over the prosciutto.

Position the beef at the bottom edge of the first prosciutto slice. Using the plastic wrap as an aid, begin to roll the beef up tightly, carefully tucking in the prosciutto sides as you go. Twist the ends of the plastic wrap tightly to secure the roll. Transfer this to the freezer for 10 minutes.

Lightly flour your work surface and unroll the puff pastry. Place the chilled beef in the center of the pastry. Trim off any excess pastry from the sides (and top) as needed. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the beef, sealing it like a present or gift.

Place the Wellington seam-side down on a plate. If desired, decorate the top by braiding or creating a simple "X" pattern (using a little egg wash as adhesive). Chill the made Wellington for 20 minutes.

Preheat your oven to 400°F.

Carefully transfer the Wellington to a parchment-lined baking sheet. Brush the entire surface with the remaining egg wash and sprinkle with flaky salt.

Bake until the pastry is golden brown and a meat thermometer inserted into the center registers 120°F for medium-rare, which should take about 25 minutes. Allow the Wellington to rest for 10 minutes before making a center cut (dividing it into two portions).

Spoon a port wine/beef reduction sauce onto each plate half. Place a portion of the Wellington on top, then drizzle with a bit more gravy. Complete the dish with your chosen side dishes, then serve and enjoy.