Beef Wellington, Cutting the Puff Pastry Makes You Feel Like a Chef

Steps

1. 1

   Mix egg yolks, flour, and milk in a mixing bowl to make crepe batter, then cook the crepes.

2. 2

   Mince the shallots and garlic, then finely blend the brown mushrooms and roasted chestnuts in a blender.

3. 3

   Add olive oil to a pan, sauté shallots, garlic, mushrooms, and salt, then add thyme to complete the duxelles.

4. 4

   Trim the tenderloin, season with salt and pepper, then sear in an oiled pan to develop a Maillard crust.

5. 5

   Spread English mustard over the tenderloin and refrigerate for 15 minutes.

6. 6

   Lay plastic wrap on a cutting board, place crepe, Parma ham, duxelles, and tenderloin on top, roll tightly, and refrigerate for 15 minutes.

7. 7

   Place puff pastry on parchment paper, brush with egg wash, place the rolled tenderloin on top, roll again, and refrigerate for another 10 minutes.

8. 8

   Brush with egg yolk, sprinkle with salt, and bake at 200°C for 35 minutes, then rest for 10 minutes.

9. 9

   Crush whole black pepper, toast in a pot for aroma, add beef stock and reduce to 1/3, then add butter to make the pepper sauce.

10. 10

    Plate the Wellington and drizzle with pepper sauce and truffle oil to finish.