CLASSIC BEEF WELLINGTON

Steps:

• 1. For the Duxelles: Place the mushrooms, shallots, garlic, and thyme in a food processor. Process until fine. Add the oil to a large skillet. Once hot add the mushroom mixture. Saute the mushroom for about 20 minutes. You want to remove as much moisture as you can so the wellington doesn't get soggy. Season with salt and pepper. Set aside to cool
• 2. For the beef: Using kitchen twine tie the tenderloin into a log secure it in 4 places. Season with salt and pepper. Add oil to a large skillet. Once hot sear the beef on all sides. Transfer to a plate and remove the twine.
• 3. Brush the tenderloin with the Dijon mustard all over the outside.
• 4. Layout a long piece of plastic wrap and line it with the Prosciutto overlapping pieces slightly. It has to be large enough to cover the tenderloin.
• 5. With a spatula spread the duxelles over the prosciutto. lay the tenderloin in the middle of the prosciutto and using the plastic wrap roll up the tenderloin into a log and place in the fridge for 30 minutes.
• 6. Throw some flour on a clean work space. Roll out the puff pastry big enough to cover the tenderloin. Remove the tenderloin from the fridge and remove the plastic wrap. Lay it in the middle of the puff pastry. Roll it into a log cutting off the edges and sealing the tenderloin completely inside.
• 7. Place parchment paper on a large sheet pan. Lay the tenderloin on the parchment. Beat the egg and brush the whole outside of the tenderloin. Place in the fridge for about 15 minutes.
• 8. Preheat oven to 425 degrees. Remove the tenderloin from the fridge. Brush again with the egg wash. cut 6 slits across the top. Place in the oven and bake about 30 to 40 minutes until it reaches internal temp of 125 degrees. More or less according to desired doneness. If it browns to quickly tent with aluminum foil.
• 9. Remove from the oven and let rest 15 minutes.
• 10. For the red wine sauce. Add oil to a saucepan. Add the shallots and garlic and cook until softened. Add the red wine and bring to a boil and cook until reduced by about 2/3. Add the beef stock and cook another 5 minutes.
• 11. Strain through a fine mesh strainer and discard the solids. Place the sauce back into the pan and place over medium heat. Whisk in the butter one pat at a time until glossy and all butter is used up. Taste and adjust for salt and pepper.
• 12. Carefully slice the Beef Wellington and serve with the sauce.