Beef Wellington with Red Wine Reduction

Preheat your oven to 400°F. Season the beef fillet generously with salt and pepper on all sides. Heat a skillet over high heat and add olive oil.

Sear the beef fillet for 2-3 minutes on each side until browned. Remove the beef from the skillet and let it cool.

In the same skillet, add chopped mushrooms and cook until the moisture evaporates, about 10 minutes. Stir in minced garlic and thyme, cooking for an additional 2 minutes.

Remove the mushroom mixture from heat and let it cool. Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the beef.

Spread the cooled mushroom mixture evenly over the pastry. Place the cooled beef in the center of the pastry.

Fold the pastry over the beef, sealing the edges with beaten egg. Brush the top of the pastry with more beaten egg.

Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown.

While the beef is baking, prepare the red wine reduction by simmering red wine and beef stock in a saucepan until reduced by half.

Season the sauce with salt and pepper to taste. Once the Beef Wellington is done, let it rest for 10 minutes before slicing.

Serve the sliced Beef Wellington with the red wine reduction drizzled over the top.