Ingredients

For mushroom duxelles:
• 1 pound baby bella mushrooms, coarsely chopped
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
For herb crepe:
• 1/2 cup all-purpose flour
• 2 eggs
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp chives, minced
• 1/2 cup whole milk
• 1/4 cup water
• 4 tbsp butter, melted
For beef wellington:
• 2 pounds filet mignon
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup whole-grain Dijon mustard
• 1/2 pound prosciutto di Parma
• 1 sheet puff pastry, thawed
• 1 egg yolk

Steps

1. Wrap each piece of beef tightly in a triple layer of plastic wrap to set its shape, then chill overnight.
2. To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth (similar to texture of hummus).
3. In a pan over medium heat, add the processed mushrooms, olive oil, salt, and pepper. Spread the mixture evenly over the pan and cook on high heat for about 10-15 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as duxelle). Remove from heat and set aside to cool.
4. --To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth.
5. Heat a large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for about 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
6. --To make steaks: Season with salt and pepper. In a hot pan pan with a little olive oil, sear the beef for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
7. Cover cooled filet with Dijon mustard. (Be careful not to spread it too thick because the mustard will overpower the taste of everything else)
8. To roll the beef wellingtons: Lay a large sheet of plastic wrap on a work surface. In the middle of the plastic, lay out a crepe. Spread mushroom duxelles over the crepe. Place 4 slices of prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and then use the plastic wrap to tightly wrap the filet.
9. Lay out a new piece of plastic wrap. Gently roll out the thawed puff pastry until it is 1/4 inch thick. Place the wrapped filet on one end of the puff pastry and wrap. Pinch then ends closed and trim off any excess puff pastry. Stick in the fridge about 5-10 minutes to firm up.
10. Remove from plastic wrap, score the pastry lightly, and brush with egg wash.
11. Place parchment paper on a baking sheet. Lay the Wellington seam-side down on the baking sheet. Bake on 400ºF for 20-25 minutes (15 minutes for more rare).
12. Rest for 10 minutes before carving. Serve the beef Wellingtons sliced.
13. I accompanied the dish with homemade creamy mashed potatoes and asparagus. Gordon Ramsay has a red wine sauce that he uses to accompany the dish that I did not make with mine but may try next time.