Beef Wellington

Start by making the duxelles as this is the most time consuming.

To a hot skillet add a tablespoon of olive oil and the shallots and garlic and cook for 2 minutes until fragrant.

Add the mushrooms and let them cook until all the water has evaporated.

This will take long. About 40 minutes. Be patient.

Once the water has evaporated, deglaze the pan with red wine and season with salt, pepper and thyme.

And set aside to cool.

While the mushrooms are cooking, quickly sear your beef tenderloin for 60 seconds ONLY on each side to seal in the juices.

We are only sealing in the juices we are not cooking at this stage.

Remove it from the heat and while it is still hot brush it with Dijon mustard and let it rest for 20 mins.

Start building the Wellington by setting two crepes on top of plastic wrap and layer it with prosciutto and your mushrooms.

Place the tenderloin on top and tightly wrap and set it in the fridge to set for 20 mins.

After it has rested set it on top of your puff pastry, brush the edges with egg wash and roll it tightly.

Brush the entire Wellington with egg wash and place it seam side down on a pan lined with parchment paper.

(I didn’t have parchment paper so I used aluminum foil.)

Bake at 425F for 35-45 mins until medium rare.