Beef Wellington

Ingredients:

For the Beef Wellington:

• 2.5 lb beef tenderloin, center-cut

• Olive oil, for searing

• Salt and freshly ground black pepper

• Dijon mustard, for brushing

• 8-10 slices of Parma ham (or prosciutto)

• 1 batch of mushroom duxelles (see below)

• 2-3 crepes (see crepe recipe below)

• 1 lb puff pastry, thawed if frozen

• 2 egg yolks, beaten

For the Mushroom Duxelles:

• 1.5 lbs button or cremini mushrooms, finely chopped

• 2 shallots, finely chopped

• 4 cloves garlic, minced

• 2 sprigs thyme, leaves only

• Salt and pepper, to taste

• 2 tablespoons olive oil

For the Crepes:

• 1 cup all-purpose flour

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• 2 tablespoons melted butter

• pinch of salt

• pinch of thyme

Instructions:

Prepare the Beef:

Season the beef tenderloin generously with salt and pepper.

In a hot skillet with olive oil, sear the beef on all sides until browned.

Set the beef aside and brush it all over with Dijon mustard.

Make the Mushroom Duxelles:

1. In a large pan, heat the oil over medium heat. Add mushrooms, shallots, garlic, and thyme. Cook until all the moisture has evaporated and the mixture is a paste-like consistency. Season with salt and pepper. Let cool.

Prepare the Crepes:

1. Whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add melted butter and salt.

2. In a small skillet over medium heat, pour in enough batter to cover the bottom. Cook for about 2 minutes per side. Set aside.

Assemble the Beef Wellington:

1. Lay out a large piece of plastic wrap. Place crepes on the plastic, slightly overlapping, to create a rectangle.

2. Lay the Parma ham slices over the crepes.

3. Spread a layer of mushroom duxelles over the ham.

4. Place the beef tenderloin in the center and roll everything tightly using the plastic wrap. Chill in the fridge for 15 minutes.

5. Roll out the puff pastry to a size that will encase the beef.

6. Unwrap the beef from the plastic and place it in the center of the pastry. Brush the edges of the pastry with beaten egg yolks.

7. Fold the pastry over the beef, cutting off any excess, and seal well. Brush the entire pastry with more egg yolk.

8. Chill again for 15 minutes.

Cook the Beef Wellington:

1. Preheat the oven to 400°F (200°C).

2. Place the Beef Wellington on a baking sheet. Bake for 20-25 minutes for medium-rare, or until the pastry is golden brown.

3. Let rest for 10 minutes before slicing.