Pork Wellington

Brown the Pork

1. Gather the ingredients.

2. Season the pork tenderloin with kosher salt and freshly ground pepper.

3. Add 2 tablespoons of the olive oil to a large skillet over medium-high heat. Brown the tenderloin on all sides, turning with tongs to achieve an even color.

4. Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer or about 8 to 10 minutes.

5. Transfer the tenderloin to a plate or cutting board and allow to cool.

Make the Mushroom Mixture

1. Gather the ingredients.

2. Using a food processor, pulse the mushrooms into a fine texture.

3. In a medium-sized skillet, melt the butter and the remaining olive oil.

4. Add the minced shallot and sauté for 2 minutes.

5. Stir in the chopped mushrooms, garlic, and thyme and continue to sauté until the mushrooms have exuded most of their liquid.

6. Using the white wine, deglaze the skillet to allow the caramelized bits to detach from the skillet, stirring the mixture well and scraping the bottom of the pan with a wooden spoon.

7. Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate and allow to cool.

Assemble the Pork and Mushrooms

1. Place a large rectangle of plastic wrap on a cutting board or another work surface and arrange 5 prosciutto slices on top, tightly close to one another.

2. Extend each of the 5 slices of prosciutto in the first layer by overlapping each tip-to-tip with one of the remaining slices to make a "blanket" of prosciutto big enough to wrap the whole tenderloin in.

3. Evenly spread 1/2 of the mushroom mixture over the prosciutto base.

4. Lay the pork tenderloin on top of the prosciutto and mushrooms. Spread the remaining mushrooms over the tenderloin.

5. Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.

6. Seal the plastic wrap tightly and twist the ends to make a compact cylinder. There shouldn't be any pork or mushroom mixture visible. Refrigerate for 15 minutes.

Assemble the Pork Wellington

1. Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12 x 18-inch rectangle.

2. Beat the egg yolk with the water.

3. Brush the egg mixture around the pastry edge.

4. Remove the tenderloin from the refrigerator and unwrap.

5. Lay the tenderloin on the pastry.

6. Wrap the pastry tightly around the meat.

7. Fold and tuck the ends underneath the resulting bundle.

8. Brush the pastry with the egg wash.

9. Transfer the Wellington to the baking sheet, seam-side down.

10. Bake for 20 minutes, turning the baking sheet halfway through. When the pork's internal temperature hits 140 F on an instant-read thermometer, take the Wellington out and let it rest for 10 minutes on a cutting board. The pastry should be an even golden color and flaky all around. If needed, give it 3 to 5 extra minutes in the oven.

11. Carve the roll into slices and serve with warm béarnaise sauce, if desired.