FILLET OF BEEF WELLINGTON

Steps:

• 1. Preheat oven to 375'F
• 2. Salt and Pepper tenderloin and set aside.
• 3. In a food processor, grind up mushrooms and shallot into a paste. Add salt and pepper to the mushroom mixture to taste. Set aside.
• 4. In a heavy skillet, add olive oil and raise temperature to high. Sear in all sides of the tenderloin. Remove from pan and set aside.
• 5. In same heavy skillet add mushroom shallot paste. DO NOT add more oil or butter to the pan. (There is plenty of moisture in mushrooms to begin with.) Brown paste on medium high for 2 minutes. Add tablespoon of red wine and continue to brown for one more minute until alcohol dissolves. This paste is called a duxelles.
• 6. Cover tenderloin with mustard
• 7. Lay parma ham out on plastic wrap, spread mushroom duxelles over ham evenly. Place tenderloin on top of duxelles layer, and wrap the tenderloin up tightly with the parma and duxelles. Set aside for about 20 minutes.
• 8. On a floured counter or board lay out puff pastry.
• 9. Remove plastic wrap from around parm ham/tenderloin roll.
• 10. Place parm ham/tenderloin roll in middle of puff pastry.
• 11. Put the beaten egg yolks in a bowl. With a pastry brush, brush the egg wash on to the edges of the puff pastry. Trim off any unneeded excess pastry. Continue to use the egg wash to seal any seams as you cover the tenderloin.
• 12. Place Wellington seam side down on a metal cookie sheet.
• 13. Brush egg wash across top of wellington. Sprinkle sea salt over top of wellington.
• 14. With a sharp knife, slice slits into top of wellingtons for vent holes. Do NOT slice too deeply, or it will ruin the pastry as it bakes.
• 15. Bake for 25 minutes. You want the meat to read between 125'F-130'F on an instant read thermometer for medium-rare. I do not suggest that you cook it longer. If you like your meat well-done a tenderloin fillet is not for you, and this recipe will not work.
• 16. Let meat rest for 10 minutes before serving. Slice into 1 inch slices, do NOT slice thinly.