Beef Wellington

This large Wellington is perfect for the holidays and serves 8 people

Ingredients

Steps

Prep & Sear the Beef
Trim and season your beef heavily with salt and pepper
Sear your beef on a high heat until a golden brown crust forms ( Do not fully cook the beef )
Once the beef is has good color brush it with Dijon mustard then let it cool and transfer it into your fridge
Duxelles
Blend your mushrooms in batches (if you do not have a blender you can chop by hand)
Heat olive oil and butter in a pan on a medium heat, add the mushrooms then cover until you sweat out the moisture
While the mushrooms are cooking, blend chestnuts and aromatics in a blender
Remove the lid from the pan and cook until the mixture is mostly dried then add the aromatic mixture and Madeira wine and season with salt and pepper
Transferred a mixture into a bowl and cool in the fridge
Crêpes
Blend all of the Crêpe ingredients until smooth, then rest for 15 minutes
Melt butter in a nonstick pan on a medium heat, add half your mixture and coat your entire pan
Once the edges turn crispy flip and cook for a additional minute and repeat until you have 2 Crêpes
Wrap the Wellington
Layer prosciutto on a large piece of plastic wrap
Add your duxelles and Crêpes onto the prosciutto
Add the chilled beef onto the Crêpes
Wrap the Wellington tightly into a cylinder and chill in the fridge for 30 minutes or overnight
Add the pastry
Roll out the puff pastry and brush on egg yolk in the center
Add your wrapped and chilled beef and roll it into cylinder and cut any excess pastry then chill again to let it set
Optionally cut out a lattice pattern
Brush egg yolk to your Wellington
Add the lattice on to the Wellington
Chill for no more than 30 minutes or else it will become soggy
Bake
Bake for 35 minutes or until you see a golden brown color
Let the Wellington to rest to let the juices set
Red Wine Sauce
Add the wine, shallots, garlic, thyme, and peppercorns in a small pot, and simmer until the mixture reduces by half.
Add the stock, and continue to cook and reduce until the sauce glossy and looks ready.
Strain the sauce then add butter and balsamic vinegar and whisk
Prepare
Slice the Wellington in half with a bread knife
Serve the Wellington with sauce and most importantly enjoy your hard work