Prep the Beef:Season the beef tenderloin with salt and black pepper.
Heat 2 tablespoons of olive oil in a pan over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
Brush the beef with Dijon mustard.
Prepare the Mushroom Duxelles:In the same pan, add the remaining olive oil. Sauté the shallots and garlic until softened.
Add the finely chopped mushrooms and cook until the moisture evaporates. Season with salt and pepper.
Deglaze the pan with white wine, scraping up any browned bits. Cook until the liquid has evaporated. Let the mixture cool.
Wrap in Puff Pastry:Roll out the puff pastry on a floured surface. Spread the mushroom mixture over the pastry.
Place the beef on top and wrap the pastry around it, sealing the edges. Brush with an egg wash.
Chill the wrapped beef in the refrigerator for at least 30 minutes.
Bake:Preheat the oven to 400°F (200°C).
Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
Make the Red Wine Reduction:In a saucepan, combine red wine and beef stock. Bring to a simmer and reduce by half.
Whisk in butter until the sauce thickens. Season with salt and pepper.
Serve:Let the Beef Wellington rest for a few minutes before slicing.
Serve with the red wine reduction drizzled over the top.

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