Classic Beef Wellington with Mushroom Duxelles and Crepes

Name: Classic Beef Wellington with Mushroom Duxelles and Crepes
Ingredients: beef filet; puff pastry; crepes; oyster mushrooms; mushrooms; shallots; whisky; prosciutto; butter; egg whites; egg yolk; all-purpose flour; egg; salt; milk; thyme; olive oil; dijon mustard; grape seed oil; ground black pepper

#beef filet#puff pastry#oyster mushrooms#crepes#mushrooms

A refined Beef Wellington featuring tender filet wrapped in prosciutto, a savory mushroom duxelles, delicate crepes, and puff pastry, finished with a golden, flaky crust. Perfectly seared beef meets aromatic herbs and a hint of whisky for a restaurant-quality dish at home.

Ingredients extracted via AI

beef filetpuff pastrycrepesoyster mushroomsmushroomsshallotswhiskyprosciuttobutteregg whitesegg yolkall-purpose floureggsaltmilkthymeolive oildijon mustardgrape seed oilground black pepper

Procedure generated via AI

Finely chop the shallots to prepare the mushroom duxelles.
In a pan over medium-low heat, melt butter with olive oil, add the shallots with a pinch of salt, and cook until translucent.
Add finely chopped mushrooms, season with salt and pepper, and cook over medium-low heat until the moisture evaporates.
For the crepes, combine flour, eggs, salt, and milk to make a smooth batter; let it rest for 15 minutes.
Heat a clean non-stick pan over medium heat, melt a small piece of butter, and cook about 4 crepes, flipping each after approximately 1.5 minutes.
Stir whisky into the duxelles, season to taste, then spread it out on a tray to cool.
Heat a cast-iron skillet over high heat. Brush the beef filet with grape seed oil, season all over including the ends with salt.
Sear the filet on each side for 1.5 to 2 minutes until nicely browned, then brush it with Dijon mustard.
On a sheet of plastic wrap, overlap the crepes slightly to cover the surface without gaps; arrange prosciutto slices evenly on top.
Spread an even layer of the mushroom duxelles over the prosciutto, similar to rolling sushi.