Instructions

1. Preheat oven to 400 F (200 C).
2. Make the duxelles by blending the mushrooms, onions, garlic, salt, and olive oil together until pureed.
3. Then heat the mixture in a pan for 10 minutes on medium heat.
4. Place a large piece of cling-film onto the counter and place the slices of prosciutto side-by-side (overlapping slightly) to form a rectangular layer.
5. Spread the duxelles over the prosciutto layer.
6. Sprinkle the 1/2 Tablespoon of salt over the filet mignon.
7. Pan-sear the filet mignon in 2 Tablespoons of olive oil.
8. Spread the 1 Tablespoon of mustard on the seared filet mignon and place in the middle of the prosciutto and duxelles layer.
9. Use the cling-film to wrap the prosciutto around the filet mignon. Then wrap the cling-film around the package to secure it. Use a second piece of cling-film to pull the prosciutto-wrapped package tighter together. Place in fridge for 15 minutes.
10. Remove the cling-film from the refrigerated prosciutto-wrapped beef and place on a greased baking tray.
11. Bake for 20-25 minutes (it should be pink when you cut into it).
12. To serve, carefully cut the Beef Wellington in half.