Classic Beef Wellington with Mushroom Duxelles and Prosciutto

Name: Classic Beef Wellington with Mushroom Duxelles and Prosciutto
Ingredients: 650 g beef tenderloin; 468 g mushrooms; 2 shallots; 3 garlic; 30 ml olive oil; vodka; 2 šoty whiskey; 44 ml thyme; 2 pepper; Dijon mustard; all-purpose flour; 51 g whole milk; 140 ml egg; 1 butter; crepes; 3 prosciutto; 7 duck confit leaves; thyme leaves; sage leaves; parsley leaves; basil leaves; oregano leaves; dill leaves; mint leaves; chive leaves; rosemary leaves; sage leaves; onion leaves; puff pastry; egg yolk

#beef Wellington#mushrooms#puff pastry#recipe#Joshua Weissman

This elegant Beef Wellington features a tender filet mignon wrapped in savory mushroom duxelles, prosciutto, and delicate crepes, all encased in flaky puff pastry. Finished with a golden crust and served with a buttery chicken stock reduction sauce, it's a perfect centerpiece for special occasions.

Ingredients extracted via AI

650 g beef tenderloin468 g mushrooms2 shallots3 garlic30 ml olive oilvodka2 šoty whiskey44 ml thyme2 pepperDijon mustardall-purpose flour51 g whole milk140 ml egg1 buttercrepes3 prosciutto7 duck confit leavesthyme leavessage leavesparsley leavesbasil leavesoregano leavesdill leavesmint leaveschive leavesrosemary leavessage leavesonion leavespuff pastryegg yolk2 water14 ml chicken stockunsalted buttermaslo bez soli

Procedure generated via AI

Bring a 650-gram beef tenderloin (chateaubriand), about 6-7 cm thick, to room temperature.
Finely chop 468 grams of mushrooms (a mix of cremini, maitake, and hedgehog) into pieces smaller than peas to create a paste after cooking.
Place 2 finely chopped shallots, 3 minced garlic cloves, and 30 ml of olive oil in a cold pan. Cook over medium heat until the vegetables become translucent.
Add the chopped mushrooms, season with salt, and cook over medium heat for 5-8 minutes, stirring, until the mushrooms release and evaporate most of their moisture.
Pour in 44 ml of whiskey and add the leaves from two sprigs of thyme. Simmer for 1-2 minutes until the alcohol cooks off and the mixture thickens. Allow the mushroom duxelles to cool.
Heat 44 ml of a high smoke point oil (such as canola) in a pan suitable for the tenderloin size over medium-high heat.
Pat the tenderloin dry with paper towels, then generously season all sides with salt and black pepper.
When the pan is hot and nearly smoking, sear the tenderloin for 1.5 to 2 minutes per side to caramelize the surface while keeping the interior nearly raw.
Also sear the ends of the tenderloin to develop color.
Immediately brush the cooked tenderloin on all sides with hot, good-quality Dijon mustard and let it cool to room temperature.