Thoroughly clean the fillet.
With a pre-heated pan over a medium heat, brown the fillet in a pan for about 2 minutes on each side. Then, transfer the fillet to a plate and brush it with mustard.
Cut the mushrooms into pieces. Blitz in a food processor for a few seconds, then transfer to a pan with a drizzle of extra virgin olive oil and a garlic clove. Dry the mushrooms at moderate heat for about 10 minutes.
Lay out 2 sheets of cling film on the work surface. Place 8 slices of prosciutto crudo to form a rectangle, and spread the mushroom mixture over the prosciutto.
Place the fillet on one end and roll tightly using cling film. Refrigerate for at least 30 minutes.
Place the fillet on the rectangular puff pastry on the work surface, then roll it up in the puff pastry. To decorate the Wellington fillet, you can make light incisions in the puff pastry or use a second sheet of puff pastry.
Bake at 200°C in a static oven for 35-40 minutes.
Remove from the oven and serve with a side of your choice.
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