Beef Wellington (Edit)

Components

• Mushroom Duxelle

• Crepe

Ingredients

• Beef Eye of Round

• Dijon mustard

• 1 shallot

• 1 clove garlic

• butter

• thyme

• rosemary

• prosciutto or ham

• 1 egg

• 1 cup heavy cream or whole milk

• 1 package of puff pastry

Directions

• trim fat and silver skin, leave fat cap on top

• score fat cap in diagonal cross hatch pattern

• season with salt, black pepper, and garlic powder (MSG?)

• put in sous vide bag and cook 24 hrs. at 129 °F

• save the juice from the bag

• sear meat with avocado/grapeseed/canola oil

• baste with butter and thyme/rosemary/sage

• brush with Dijon mustard while still hot

• chill uncovered 30 minutes

• lay plastic wrap down

• place crepe on plastic wrap

• layer Prosciutto or Ham

• layer mushroom duxelle

• roll meat using the plastic wrap

• pinch ends and continue rolling to make a tight cylinder

• chill for 30 min

• make an egg wash, 1 egg, 1 Tbsp water

• roll out puff pastry 1/4 in thick

• place on plastic wrap

• roll beef in puff pastry sealing edges with egg wash

• pinch ends and continue rolling to make a tight cylinder

• chill for 30 minutes

• preheat oven to 425, (400 convection)

• brush with egg wash

• add puff pastry lattice or score with a fork (all optional)

• bake 20-30 minutes, until golden brown

• while baking make pan sauce

• cook minced shallot and garlic in pan

• add juice from bag and reduce

• strain off solids

• add red white and reduce

• finish with butter and heavy cream/whole milk