Ingredients

Beef Wellington

4 cups of wild mushrooms (baby bellas, Maitakes, Shitakes and Domestics)

2 cloves of garlic

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1 peeled shallot

1/2 oz. of unsalted butter

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1 tbsp. of chopped fresh chives

1 tbsp. of chopped fresh parsley

1 tsp. of chopped fresh rosemary

1 tsp. of chopped fresh oregano

24 oz. of beef tenderloin

1 tsp. of olive oil

1/4 cup of dijon mustard

6 thin slices of prosciutto ham

1 sheet of thawed frozen puff pastry

flour for dusting

2 beaten egg yolks

Kosher salt and fresh cracked pepper to taste

Two Brothers seasoning to taste

sea salt to taste

Garnishes

3 tournet potatoes

1/2 oz. of unsalted butter

1/2 cup of matchstick carrots

3 fresh chives

15 to 20 haricot verts or green beans

fresh chives

fresh rosemary sprigs

fresh oregano sprigs

1 cup of beef stock

Kosher salt and fresh cracked pepper to taste

Preparation

  1. In a food processor, process mushrooms, garlic and shallot until it becomes a paste (duxelle). Next, add butter to a hot saute pan and add in the duxelle and cook for 6 to 6 minutes on medium-low heat. Finish with salt, pepper, fresh chopped herbs and keep warm.
  2. Season the tenderloin on all sides with Two Brothers seasoning and sear until golden brown on all sides in a large hot saute pan with olive oil. Once brown, remove from the pan and brush with dijon mustard on all sides and set aside.
  3. Dust your cutting board with flour and roll out the puff pastry until it is big enough to wrap up the tenderloin. Next, lay down the prosciutto ham in the center of the rolled out dough with the duxelle spread on top of the ham. Place the dijon tenderloin in the center of the duxelle and brush with the beaten egg yolks the puff pastry around the prosciutto, duxelle and tenderloin and wrap up on all sides sealing it in. After it is wrapped up, brush the outside with the remaining egg yolks, score the top with a knife and season with sea salt and place on a sheet pan lined with parchment paper and bake in the oven on 350° for 25 to 30 minutes or until golden brown.
  4. Divide the matchstick carrots into thirds and place each inside a fresh chive and tie up, making sure the chive has secured all of the carrots to make a bundle. Next, in a hot saute pan with butter, brown the potatoes. Once brown add in stock and cook for 3 to 4 minutes. Place in bundled carrots and haricot verts and cook for a further 3 to 4 minutes. Once cooked remove all of the vegetables from the pan and cook down the stock until there is a 1/4 cup left.

To Plate Slice the beef wellington very thin using a serrated knife and place on a plate along with the cooked down stock, the cooked vegetables and remaining fresh herbs.