Smash, peel, and chop <quantity>1</quantity> garlic clove

Peel and chop <quantity>1</quantity> shallot

Roughly chop <quantity>250<unit>g</unit></quantity> of portobello mushroom and <quantity>250<unit>g</unit></quantity> of shiitake mushroom

Blend the garlic, shallot, and mushrooms

Cook it on a dry pan until all the moisture is gone. Add salt to taste

Transfer the paste to a plate

Cool the mushroom duxelles in the refrigerator for 20m

Season <quantity>1</quantity> medium piece of beef tenderloin with salt and black pepper to taste

Add vegetable oil to a pan

Sear all sides of the beef on the pan. Let it cool down at room temperature

Once cooled, brush all sides of the meet with <quantity>2<unit>tsp</unit></quantity> of Dijon mustard

Layer <quantity>8</quantity> slices of Parma ham on a cling film

Cover it with the mushroom duxelles evenly

Place the meat on top of it and roll it

Seal it from all sides

Place it in the refrigerator for 15m to firm up

Place <quantity>1</quantity> large piece of puff pastry on a clean surface. Remove the cling film from the meat. Center it in the pastry and roll it

Close all sides

Roll the puff pastry onto cling film and seal it

Place in the refrigerator for 15m to firm up

Place <quantity>1</quantity> large piece of the puff pastry on a surface and cut the edges

Gently score the dough with a knife or a dough cutter

Unwrap the meat

Separate the yolks from <quantity>2</quantity> eggs

Brush all sides of the dough with the egg yolks

Cover with the scored puff pastry and brush with egg yolk

Bake in the oven at <temperature>190<unit>°C</unit></temperature> for 30m until the inside temperature reaches <temperature>52<unit>°C</unit></temperature>

Let it rest for 15m to set the juices from the meat

Cut it in half and serve. The beef Wellington is ready

Enjoy!