Beef wellington

Serves 4

10 oz beef tenderloin, rosemary

Duxelles
1 shallot (diced)
3 garlic cloves
200g-400g mushrooms, finely diced / food processor
splash of cream
1 tablespoon soy sauce
1 teaspoon truffle sauce

Puff pastry
mustard
bread crumbs (more)

Gravy
- 1 onion
- 2 tablespoons of blackcurrant jelly
- 1 tablespoon of mustard
- 2 tablespoons of thyme
- 100ml red wine
- 2 teaspoons of flour
- 200-300ml beef stock

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1. Refrigerate tenderloin in cylinder shape (strings / cellophane wrap) overnight
2. Season with salt, pepper, rosemary. Anova x 1.5-2hr at 51c water bath. Chill overnight
3. Sweat mushrooms, add shallot and garlic. Add soy sauce, truffle sauce and cream. Cook till paste like. Chill overnight
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4. Defrost puff pastry 2.5-3 hours
5. brown all sides of tenderloin at high heat then chill
6. Spread tenderloin with mustard (more is better!)
7. Ensemble -
> puff pastry rolled out to 0.5cm thick
> pastry --> bread crumb + mushroom paste mix --> beef
OR pastry --> parma ham wrapped around mushroom paste --> beef
> chill
8. Final -
- brush beaten egg yolk over pastry
- score pastry
- Heat the bottom of pastry over baking tray and fire
- heat 20 min @ 230c oven, till crust is golden

9. Gravy
- roughly chop up onions and cook them in 15min
- add blackcurrant jelly, thyme, mustard and beef stock
- salt and pepper to taste
- blend