Beef Wellington

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 ½ lb or 680g

• Canola oil

  2 tbsp or 28g

• Dijon mustard

  Grey poupon

  4 tbsp or 60g

• Puff pastry, frozen, ready-to-bake, baked

  1 sheet or 245g

• Italian Prosciutto

  Tesco

  8 Slice or 136g

• Mushrooms

  White, raw

  1 lb or 453g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Whiskey

  Alcoholic beverage, distilled, 86 proof

  1 ½ fl oz or 42g

• Thyme

  Fresh

  1 tbsp or 2g

• Wheat flour

  White, all-purpose, unenriched

  3 ½ tbsp or 27g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⁹⁄₁₆ cup or 144g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Salt

  Table

  1 tsp or 6g

Directions

1. Trim tenderloin. It should be even in thickness and center cut. Leave it on the counter till room temperature. 2.5 to 3 inches thick.
2. Finely chop the mushrooms until they are about pea sized. A food processor works well for this.
3. Finely chop the shallots and garlic. Add to a cold pan with olive oil, then cook on medium heat until they are translucent. Add mushrooms, season with some salt. Cook 5-8 minutes until most of the moisture has been reduced. Add whiskey and thyme. reduce until there is no moisture. Let cool.
4. Heat a high temp oil (canola oil) in a pan. Pat beef dry and season with salt. When oil is almost smoking, sear for about 1 minute (until caramelized) on each side and on ends.
5. Place it on a plate and brush with mustard while still hot. Then let set until room temp.
6. Make crepes by mixing flour, milk and one egg with a pinch of salt. Make a few crepes, maybe 2-4, depending on the size of your pan.
7. Line up the crepes to wrap beef all the way around. Line up prosciutto on end. Spread Duxelle (mushroom mixture) over the prosciutto. Place beef on top and roll. Roll in plastic wrap. Chill for 30 min to an hour in the fridge.
8. Roll the pastry to 1/8" thick. brush with egg wash using 2 egg yolks and some water. Place the creped beef on the pastry and roll. Cut off excess and pinch until completely encased. Brush with egg wash and sprinkle generously with salt (flaky sea salt is good for this).
9. https://www.youtube.com/watch?v=e9YGQ4eh8Xs