Beef Wellington

Ingredients

• 1.5-pound beef tenderloin
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 2 sheets puff pastry
• 6 slices prosciutto
• 2 egg yolks + water (egg wash)
• flaky salt to taste
• finely chopped chives (garnish)
• 1 pound assorted mushrooms
• 2 shallots
• 3-4 cloves garlic
• 2 tablespoons olive oil
• 3 tablespoons red wine
• 3 bay leaves
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 eggs
• pinch of salt
• 3 tbsp brown mustard seeds
• 3 tbsp yellow mustard seeds
• 1/3 cup white wine vinegar
• 1/3 cup white wine
• 1 tbsp minced shallot
• pinch of allspice
• 2 tbsp butter
• 6 sprigs thyme
• 1/2 cup chopped shallots
• 1/3 cup red wine
• 1.5 cups reduced chicken stock

Method

1. Sear the beef tenderloin in vegetable oil, flipping to get an even crust, about 1 minute 30 seconds per side, including ends, until crust is golden brown.
2. Immediately remove the beef from heat and place on paper towels to drain excess juices.
3. Paint the entire seared beef with homemade Dijon mustard.
4. Prepare duxelles by finely chopping mushrooms, shallots, and garlic, then cooking with olive oil, red wine, bay leaves, salt, and pepper until moisture evaporates.
5. Make crepes by whisking together flour, sugar, salt, and eggs until smooth, then cooking on medium heat for about 2 minutes per side.
6. Wrap the beef with prosciutto and duxelles, then encase in puff pastry, sealing edges.
7. Brush the pastry with egg wash and bake until golden brown.
8. Garnish with flaky salt and chopped chives before serving.