Beef Wellington with Back Bacon

Ingredients:

• 1.5 lb (700g) beef tenderloin (trimmed)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 8 oz (225g) mushrooms (finely chopped)
• 2 garlic cloves (minced)
• 1 small onion (finely chopped)
• 2 tablespoons butter
• 4-6 slices of back bacon (depending on size, slightly overlapping to wrap the beef)
• 1 sheet of puff pastry
• 1 egg (beaten)
• Salt and freshly ground black pepper

Instructions:

1. Sear the Beef:
   • Heat a skillet over high heat and add olive oil. Season the beef tenderloin with salt and pepper.
   • Sear the beef on all sides until golden brown (about 1 minute per side).
   • Remove the beef from the skillet, brush it with Dijon mustard, and let it cool.
2. Prepare the Mushroom Duxelles:
   • In the same skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
   • Add the finely chopped mushrooms and cook until their moisture has evaporated (about 10 minutes).
   • Season with salt and pepper, remove from heat, and let the mixture cool.
3. Wrap the Beef with Bacon and Mushrooms:
   • Lay a sheet of plastic wrap on a clean surface. Arrange the back bacon slices on the plastic wrap, slightly overlapping, to form a rectangle.
   • Spread the cooled mushroom mixture evenly over the bacon slices.
   • Place the seared beef on top of the mushroom layer.
   • Use the plastic wrap to tightly roll the beef, wrapping it in the mushroom-bacon layer. Twist the ends of the plastic wrap to secure, and refrigerate for 30 minutes to set the shape.
4. Wrap in Puff Pastry:
   • Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the beef roll and place it on the pastry.
   • Wrap the beef in the puff pastry, trimming any excess pastry, and seal the edges with a bit of water. Place the seam side down on a baking sheet.
5. Egg Wash and Bake:
   • Preheat the oven to 400°F (200°C). Brush the pastry with the beaten egg to create a golden crust.
   • Score the pastry lightly with a knife for decoration if desired.
   • Bake for 25-30 minutes for medium-rare (internal temperature of 125°F/52°C), or adjust to your preferred doneness.
6. Rest and Serve:
   • Allow the Beef Wellington to rest for 10 minutes after baking. Slice and serve with roasted vegetables, mashed potatoes, or a rich red wine sauce.