Beef Wellington

cooking.nytimes.com

On January 1, 2015 I picked up a spatula for the first time and never looked back.

3 pounds center-cut beef tenderloin

2 ounces pancetta or bacon, finely chopped (¼ cup)

2 tablespoons unsalted butter

12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)

1 shallot, diced

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 garlic cloves, minced

2 teaspoons fresh thyme leaves

1 tablespoon dry sherry or dry vermouth

Kosher salt and black pepper

2 tablespoons Dijon mustard

10 to 12 thin slices prosciutto

1 large egg

16 ounces puff pastry, thawed (see Tip)

Directions at cooking.nytimes.com

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