Beef Wellington

Using butcher's twine, tie the tenderloin at 1-inch intervals. Trim ends of twine and season with salt and pepper.

Heat 2 tablespoons of oil in a skillet over high heat until smoking. Add tenderloin and brown on all sides (about 10 minutes total), then transfer to a plate.

Combine horseradish, mustard, and 1 teaspoon black pepper in a bowl. Rub mixture over the tenderloin and place in the refrigerator, uncovered.

Finely chop half the mushrooms using a food processor, then cook in butter until liquid is reduced and browned (about 12 minutes). Add shallots and thyme, cooking until softened.

Deglaze the pan with brandy, then add heavy cream and soy sauce, cooking until the mixture is thick. Transfer to a bowl and chill.

Season foie gras with salt and pepper, brown it in oil on both sides (about 1 minute total). Mix rendered fat into the mushroom mixture and return to the refrigerator.

Lay a double layer of plastic wrap on a cutting board, place phyllo dough on top, shingle prosciutto evenly, then spread the mushroom mixture over it.

Place tenderloin at the bottom edge, layer with foie gras, and roll it up tightly using the plastic wrap. Chill in the refrigerator for at least 30 minutes.

Roll out the puff pastry on a lightly floured surface and wrap the chilled beef roll, sealing the edges and trimming excess.

Preheat oven to 425°F (218°C). Place Wellington on a foil-lined baking sheet, brush with egg wash, score with a knife, and sprinkle with sea salt.

Bake until golden brown and the internal temperature reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare (35 to 45 minutes). Let rest before slicing.