Preheat oven to 425 Degrees
Season the beef with pepper, sea salt, onion powder, and dillweed.
In a large skillet on medium-high, add one tablespoon of olive oil and heat until hot. Once the olive oil is hot, use tongs to brown all sides of the roast evenly. Do not cook for too long, but remove from heat and set the roast on a plate when all sides are brown. (make sure to watch the video)
Spread the honey mustard all over the browned beef and set aside.
Add onions, garlic, eggplants, and the shallot into blender or food processor and pulse on and off until finely chopped. You don't want to over blend, or it'll be a sauce! You need some chunks in there.
To the same skillet with the oils from the beef, add the blended ingredients in with salt and pepper. Cook for about four minutes on high and then add two tablespoons of the red wine, honey, and a pinch of fresh thyme. Cook for one more minute.
Flour a surface and unfold the thawed puff pastry dough. Roll the dough out and spread the eggplant mixture onto the sheet of dough. Leave about 1/2 inch around the dough uncovered. Set the roast in the middle of the dough and fold the dough carefully around the roast. The dough is a bit stretchy so don't be afraid to pull it a bit. I tucked the seems underneath on the sides.
Spread the beaten egg over the outside of the dough to help give the beef Wellington a crispy texture.
Slice a couple of cuts (they work as vents) on top of the beef Wellington.
Bake the roast for about 40-50 minutes (depending on the size.) The outside dough will be golden brown, and your thermometer should read between 150 degrees (medium rare) to 180 degrees (medium) I've always liked my roast beef to be cooked well.
Slice!