Foolproof Beef Wellington

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Ingredients

• Chateaubriand (about a kilo)
• English mustard
• Mushrooms
• Parma ham
• Crepe
• Puff pastry
• Thyme
• Shallots
• Garlic
• Salt
• Pepper
• Cognac
• Dijon mustard
• Butter

Instructions

1. Prepare the Chateaubriand by ensuring it has a consistent thickness. Remove excess fat and tie with butcher's technique.
2. Sous-vide the beef at 50°C (122°F) for 2.5 hours, then chill in the fridge overnight.
3. Make the Mushroom Duxelle by hand with thyme, mushrooms, shallots, garlic, salt, pepper, and cognac. Refrigerate to dry.
4. Create a rectangular crepe to wrap the beef. Bake if needed for 5 minutes.
5. Prepare the puff pastry by layering lean dough and butter, folding and chilling six times.
6. Wrap the beef in Dijon mustard, crepe, and puff pastry. Chill before final wrapping.
7. Bake the Beef Wellington until the puff pastry is golden brown.
8. Serve with the sauce made from the beef trimmings.
9. Enjoy the layers of flavors and textures in the Beef Wellington.

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