1-Creating Beef Wellington involves a series of straightforward steps that build on each other for the best results. Start by wrapping each beef fillet tightly in triple layers of cling film and chilling them overnight to set their shape. Once chilled, remove the cling film and sear the fillets in hot olive oil for 30-60 seconds until browned but still rare inside, then let them cool completely.

2-Next, finely chop the wild mushrooms and fry them with olive oil, thyme leaves, and seasoning until all moisture evaporates, forming a mushroom duxelle paste; cool this mixture afterward. Cut the puff pastry in half and roll each piece into rectangles large enough to wrap the fillets, then chill the pastry sheets.

3-On a sheet of cling film, lay out four overlapping slices of Parma ham and spread the mushroom duxelle over it evenly. Season the beef fillets, place them on the mushroom-covered ham, and roll everything up tightly using the cling film to form logs; chill for 30 minutes. Brush the pastry with the egg wash, unwrap the beef logs, wrap them in the pastry, trim any excess, brush again with egg wash, and chill for another 30 minutes.

4-To make the red wine sauce, brown the beef trimmings in olive oil, then add the sliced shallots, peppercorns, bay leaf, and thyme sprig, cooking until golden. Add a splash of red wine vinegar and reduce it, followed by the red wine; boil until nearly completely reduced. Finally, add the beef stock and simmer for 1 hour until thickened, then strain and season to taste.

5-Before baking, score the pastry lightly and brush it with egg wash. Bake at 200°C for 15-20 minutes until golden, then rest the Beef Wellington for 10 minutes before slicing. Reheat the sauce and serve it alongside the sliced dish. This method ensures even cooking and a flaky exterior, and you can adjust steps for dietary needs like using plant-based proteins.