Beef Wellington

Steps

1. Step 1 10m active 5m passive
   800 g 800 oz Beef Tenderloin, raw 8 g 8 oz Salt, table 3 g 3 oz Black Pepper 15 ml 15 fl oz Olive Oil

   Season beef with salt and pepper. Heat olive oil in a cast iron pan over high heat. Sear beef on all sides until deeply browned, about 2 minutes per side. Remove and let cool.

2. Step 2 20m active 10m passive
   400 g 400 oz Mushrooms, white, raw 100 g 100 oz Onion, raw 10 g 10 oz Garlic, raw 30 g 30 oz Butter, unsalted 5 g 5 oz Thyme, fresh 15 g 15 oz Dijon Mustard 3 g 3 oz Salt, table

   Finely chop mushrooms, onion, and garlic. Cook in butter over medium heat until all moisture evaporates and mixture is dry and deeply flavored, about 15 minutes. Stir in thyme and Dijon mustard. Season with salt. Let cool completely.

3. Step 3 15m active 30m passive

   Roll out puff pastry to about 3mm thickness. Spread duxelles evenly, leaving a 2cm border. Place seared beef in the center. Brush egg wash on borders. Roll pastry tightly around beef, sealing edges. Brush entire surface with egg wash. Refrigerate for 30 minutes.

4. Step 4 2m active 40m passive

   Preheat oven to 220°C (425°F). Score the pastry top in a decorative pattern. Bake for 25-30 minutes until pastry is deep golden and internal temperature of beef reaches 52°C (125°F) for medium-rare. Rest for 10 minutes before slicing.