Beef Wellington

Here is the promised post about Beef Wellington - oh and Happy New Year. It is early on the first but I couldn't sleep.
Our dinner last night couldn't have been better!
We got a trimmed piece of meat from the market. It was expensive! Almost $40.
I cut it down a little further to make it the right shape.
I looked at 3-4 different recipes online and kind of worked between them.
First I made the mushroom duxelles and then seared the beef.
Then I rubbed the beef with dijon mustard.

 Next I prepared the wrapping for the beef, prosciuto covered in the duxelles on plastic wrap:

 The plastic makes it easier to roll up, kind of a like a sushi mat.
 Here it is partly rolled up:

 I didn't take any pictures of it all rolled up but it made a nice sturdy bundle.
At this point I put it in the frig. for several hours per instructions.

Again, I didn't take pictures but wrapping the beef in puff pastry took a bit of cutting and pasting of 2 sheets of puff pastry.
 Then it went to the screen porch which makes a good extra frig. when the weather is right.

After 30 minutes- one hour I put it in the oven and prayed it would get cooked enough before the pastry was too well done. I put it in at 400 for 30 minutes and it still looked underdone so I waited another 10-15 minutes. When I tested the temperature it was perfect! 123 degrees... just like America's Test Kitchen!
Here is is just out of the oven:

I made sort of a poinsettia out of some of the puff pastry remnants and it looks great.
We let it rest about 20 minutes.
And here it is being sliced:

And here is the leftover:

Absolutely perfect! It tasted fantastic! I served it with swiss chard and asparagus.
It was not difficult but took some careful planning to get it accomplished.
Best of all it was worth the effort and my guests were very appreciative!

I'd do it again!