BEEF WELLINGTON MY WAY ENJOY DAN:

                               BEEF WELLINGTON MY WAY by CHEF DAN:

Serves 8

MUSHROOM DUXELLES:

1 pound cremini mushrooms, coarsely chopped

1 tablespoon sunflower oil

1/4-cup finely chopped shallots 1/2-teaspoon kosher salt

1/4-fresly ground black pepper

FOR THE CREPES:

1/2-cup all-purpose flour

2 eggs

1 teaspoon sugar

1/2-teaspoon kosher salt

2 tablespoon fresh snipped chives

1/4-cup almond milk

1/4-cup water

4 tablespoon butter, melted, plus more if needed for pans

BEEF WELLINGTON: (PREHEAT OVEN TO 400 F)

3-pound center cut beef tenderloin, trimmed side mussel removed

Kosher salt and freshly ground black pepper to taste

2 tablespoons sunflower oil

1/4-cup whole grain Dijon mustard

1/2-pound prosciutto

1 sheet puff pastry

1 egg lightly beaten

1 tablespoon almond milk

TO MAKE MUSHROOMS:

1.    Add mushrooms to a food processor and process to smooth.

2.    In a skillet over medium-heat, add mushroom paste, oil, salt & pepper.

3.    Spread the mixture evenly over the surface and cook on a medium-low heat until the mixture in the paste has reduced and the mixture is like a spreadable pate, remove from heat and let cool.

TO MAKE CREPES:

1.    In a bowl whisk together flour and next 4 ingredients.

2.    Whisk in milk, water and 1 tablespoon melted butter, until smooth, and emulsified.

3.    Heat a skillet over medium-heat; add remaining melted butter.

4.    Add 1/4-cup of the batter, rotating pan in a circular motion over the heat to completely cover the surface with the batter.

5.    Cook for 45-60 seconds then flip and the other side; Remove from heat.

6.    Add more butter if needed to the skillet to repeat process.

TO MAKE STEAKS:

1.    Season meat with salt and pepper; in a skillet over medium-high heat add oil.

2.    When sizzling, add fillets and brown 1-2 minutes on all sides.

3.    Remove and place on a cutting board to rest.

4.    Cover with Dijon mustard.

TO ROLL THE BEEF WELLINGTON:

1.    Lay beef in the middle of large piece of plastic wrap, then lay out a crepe.

2.    Spread mushroom duzelles over the crape, lay prosciutto on top.

3.    Place fillet in the center of the crape and gently wrap the crape around the fillet; then tightly wrap the steak.

4.    Gently roll out puff pastry until it is 1/4-inch thin.

5.    Place the wrapped steak on one end of the puff pastry and wrap.

6.    Pinch the ends closed and trim off any excess puff pastry.

7.    Use the plastic wrap to tightly seal the puff pastry,

8.    Pop in the fridge for about 5 minutes to firm up.

9.     In a bowl mix together egg and milk.

10. Place plastic sheet of aluminum foil on a baking sheet.

11. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet.

12. Baste the top of the puff pastry with the egg wash.

13. Bake for 25-30 minutes, or until internal temperature is 125 F.

14. Remove from the oven and let rest at least 10 minutes, before slicing.

ENJOY DAN:               SHARING LIFE LOVE AND FOOD!!