Beef Wellington with Asparagus

1 kg beef tenderloin.
2 tbsp olive oil.
Salt, coarsely ground black pepper.
2 tbsp mustard.
10–12 slices of Serrano ham or prosciutto.
Puff pastry.
1 egg yolk.
500 g asparagus.

For the mushroom filling:
2 tbsp olive oil.
1 onion.
2 garlic cloves.
1 tbsp butter.
500 g mushrooms.
1 handful dried mushrooms (soaked beforehand).
A pinch of salt, pepper, and dried thyme.

Trim the beef tenderloin, rub with olive oil, season with salt & pepper, wrap in foil and chill.⁠
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For the mushroom filling: sauté onion in olive oil, then add garlic and butter. Add mushrooms & spices, cooking until all liquid evaporates (to keep pastry crisp).⁠
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Preheat grill to 200°C. Sear beef on a cast-iron griddle for a few minutes on all sides, then brush with mustard.⁠
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Assemble: On puff pastry, layer ham, mushroom filling, then beef. Wrap tightly, seal edges with egg yolk, and brush the top.⁠
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Grill indirectly at 190–200°C on a cast-iron plate or pizza stone for about 40 minutes.⁠
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Serve with grilled asparagus for a stunning centrepiece dish!