Beef Wellington

Ingredients

Tenderloin

• 1 ¹⁄₂ lb Tenderloin
• 2 tbsps Oil
• 2 tbsps Dijon Mustard
• Salt & Pepper to taste

Duxelle

• 2 tbsps Butter
• 16 ozs Mushrooms cut into very small pieces
• ¹⁄₄ cup Shallot minced
• 3 tbsps Bourbon Whiskey
• ³⁄₄ cup Ham diced no water added
• 1 tbsp Fresh Thyme chopped
• Salt & Pepper to taste
• 1 Egg white

Crepe

• 2 large Egg
• 1 cup Milk whole
• 1 cup Flour
• 2 tbsps Butter
• Salt & Pepper to taste

Egg Wash

• 3 Eggs yolks
• 1 tbsp Milk

Wrap

• 3 Crepes (or more, depending on the size of the Filet)
• 8 slices Prosciutto
• 2 cups cooled Mushroom Duxelle
• 2 sheets maybe more

Instructions

Prepare the Meat

1. Salt rub the meat day before, wrap in plastic wrap.
2. Preheat cast-iron skillet in oven to 375°F.
3. Salt and pepper the filet and sauté it briefly in oil to create a nice crust.
4. Place meat on cutting board and pat dry with paper towel.
5. Brush meat with mustard generously and wrap with plastic wrap and refrigerate for at least 2 to 3 hours.

Make the Duxelle

1. Clean mushrooms, cut off base and let fully dry. Finely mince mushrooms until they’re smaller than a pea. Mince shallots.
2. In a large frying pan over medium heat, add butter and when hot add shallots, sauté until light golden brown. Add the mushrooms, then salt and pepper to taste. Cook slowly until almost all the water has evaporated. Then add the bourbon whiskey and cook until liquid is evaporated. Stir in the Ham and Thyme, and cook until fragrant. Transfer mixture to a glass bowl and add the egg white and mix well. Finally, transfer to a cookie sheet to cool and allow moisture to escape easier.

Make the Crepe Batter

1. Make the crepe batter and let it rest in the fridge for 24 hours, if possible. This will produce a more relaxed crepe that is less rubbery.
2. In a bowl mix together all the ingredients until nice and smooth. If you have a hand mixer don’t hesitate to use it.

Cooking the Crepes

1. Using a nonstick skillet heat some butter in the pan. When hot at about 300°F pour 3 to 4 ounces of the batter into the pan.
2. Cook the crepe rotating the pan evenly to coat the bottom.
3. Cook the crepe for 2 to 4 minutes per side.

Wrap the Filet

1. Measure your crepes with the filet to ensure you have enough “real estate” to completely cover the filet. Use mustard go “glue” crepes together and cut off excess. *Note: When measuring, you want the prosciutto and duxelle to fully wrap around the filet.
2. Place down a long length of plastic wrap and then place crepes on top towards the bottom.
3. Top the crepes carefully with prosciutto.
4. Top the prosciutto with the duxelle to cover the entire surface.
5. Place filet on one end of the crepe mixture and, using the plastic wrap to help, wrap the crepes around the entire filet. Tighten the plastic wrap by grabbing the ends and twisting. Let it rest in the fridge while you take out your dough from the fridge.
6. Use egg wash to seal edges and wrap the pastry, making sure the sides are well sealed. Remove excess pastry. Brush outside of wellington with egg wash and decorate as desired.

Baking

1. Adjust rack to ensure the wellington is in the center and top is not too close to the heating unit.
2. Bake at 400°F for 30 minutes. Check pastry for color and cover with aluminum foil, if needed, and cook for 10 more minutes.
3. Let rest for 10 minutes before serving.

Notes:

• Duxelle and Crepe Batter can be made the night before.
• Prepare a meat sauce the night before too!