Heat The Bastard to a temperature of 180 °C indirectly. In the meantime, finely chop the onions and put this, together with the mushrooms that have been wiped clean and sliced, and the paprika in the Dutch oven or a cast-iron pan. Add the hot sauce, wok oil and red wine to taste. Let the mixture simmer until there is almost no moisture left. It should eventually become a cohesive paste which you bake dry but do not let burn. Then put the mixture into the blender or use the hand blender to make a smooth paste. Then set aside.
Cut off the tips of the tenderloin and sprinkle the tenderloin with salt and pepper, or steak rub if desired. Let this soak in for 15 minutes, then grill the outside of the tenderloin until nicely browned. Then let it cool off completely.
When the meat has cooled down, take out some plastic foil. First place the Italian ham slices in a roof tile arrangement, followed by the pasta mixture and finally the tenderloin.
Roll out the dough completely and grease it with egg yolk. Take the tenderloin out of the foil and place it on the dough. Close the dough. With the remaining dough you can roll a nice pattern with a "diamond roller". Place this strip on the top of the pastry and brush it with the rest of the egg yolk.
Now it is time to put the big picture back on The Bastard put it back on. Make sure it is at a temperature of 180 °C indirectly. Place the beef wellington on a pizza stone on which you have placed baking paper. It is ready when the tenderloin has reached a core temperature of 54 °C. Make sure that you increase the temperature to about 220 °C during the last five minutes. This will give the dough a light brown and crispy edge.