Beef Wellington Recipe – As Impressive As It Is Delicious!

Prepare the Meat:

• Salt and pepper your filet and Sauté it BRIEFLY in clarified butter in a 375ºF/190ºC to create a nice crust.

  Brush with Dijon mustard generously and wrap with plastic wrap and refrigerate for at least 2 to 3 hours

Make the Duxelle:

• In a large frying pan, add butter and when hot add shallots, sauté until LIGHT golden brown.  Add the mushroom and cook slowly until ALL the water has evaporated.  This could easily take 10/12 minutes.  Add the ham and the tarragon.  Transfer to a glass bowl and add on add egg white.  And let it cool in a cookie sheet to allow the moisture to escape easier.

Make the Crepe Batter (make about 2 cups and 6 Crepes):

• Make the crepe batter and if you have time let is rest in the fridge for 24 hours.  This will produce a more relax crepe not as elastic and rubbery as it can be if you use the batter right away.

  In a glass bowl just mix all the ingredients until nice a smooth, if you have a blender do not hesitate to use it!

Cook the Crepes:

• Use the largest NON-STICK frying pan you have heat some butter ,when hot at about 300ºF pour 3 to 4 ounces of the batter (depending on the size of your pan) and cook the crepe like the Chef did in the video.  

Wrap the Filet and Prepare it for the Oven:

Preheat Oven to 400 ºF/ 205 ºC:

• First put one or two crepes on your kitchen counter and carefully measure with your filet to make sure you’ll have enough “real estate” to cover the filet.  Like the chef did in the video.

  Top the crepes carefully with the prosciutto.

  Top the prosciutto with the duxelle to cover the entire surface.

  Wrap the filet with plastic wrap the let it rest in the fridge for a few minutes while you take out your dough from the fridge.
• Wrap with the pastry like the Chef did in the video. 

BAKE AT 400 ºF / 205 ºC UNTIL THE DOUGH IS GOLDEN BROWN