Beef Wellington

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Directions

• MUSHROOM DUXELLES
• Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
• In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pate. Remove from heat and let cool
• HERB CREPES
• In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified
• Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks.
• Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
• STEAKS
• Preheat the oven to 400º F.
• Pat filet mignon dry with paper towels and season generously with salt and black pepper.
• Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool
• Cover cooled filet with Dijon mustard
• TO ROLL BEEF WELLINGTONS
• On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak
• Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again
• In a bowl, mix together egg yolk and milk
• Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash.
• TO BAKE
• Preheat oven to 475 F.
• Reduce heat to 425 F. Bake for 10 minutes.
• Reduce heat to 400 F. Bake for approximately 20 to 25 minutes or until the internal temperature of the steak reaches 130º F, or to whatever temperature you prefer your steak
• Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm
• MAKE AHEAD TIPS
• 2 days (or up to 2 months) ahead: Make and chill (or freeze) the beef stock, duxelles, and puff pastry.
  1 day ahead: Make the crêpes. Defrost the beef stock, duxelles, and puff pastry, if necessary.
  Up to 5 hours ahead: Let the beef sit out at room temperature for 1 hour before searing.
  Up to 4 hours ahead: Sear the beef; assemble and chill the Wellington.
  Up to 1-1/2 hours ahead: Let the Wellington sit out at room temperature before baking.
  Up to 1 hour ahead: Bake the Wellington and let it rest before carving.