Gourmet Beef Wellington

To prepare the Beef Wellington, first make the Beef Broth, being careful to salt it moderately. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap 1. Let it rest in the refrigerator for 30 minutes. Meanwhile, clean the mushrooms and finely chop them with a knife 2. In a pan, heat a drizzle of oil, then add the garlic and mushrooms 3.

Season with salt and pepper 4 and cook on high heat until they dry out. Transfer them to a bowl 5 and let them cool completely. Take the filet and season with salt 6.

In a pan, pour a drizzle of oil and the butter 7, then let it melt. Sear all sides of the filet until golden 8. Let it cool and brush all sides with mustard 9.

In the pan where you cooked the filet, add the finely chopped and floured shallot 10. Sauté for a few minutes, then deglaze with red wine 11. When all the alcohol has evaporated, strain everything through a sieve, collecting the liquid in a pot 12.

Add the beef broth 13, a bay leaf 14, and reduce on the stove by three-quarters; you should achieve a sauce that's neither too liquid nor too dense. Strain again 15.

Now, prepare the crepes: in a bowl, beat the egg, then add the milk 16 and the melted and cooled butter 17. Season with salt and pepper 18.

Also add the flour 19 and mix with a whisk until you get a smooth, lump-free batter. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes 20. Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them to form a rectangle, then spread a layer of mushrooms on top 21.

Place the beef filet on the mushrooms 22, then roll the prosciutto slices around the meat, wrapping it tightly in plastic wrap. Secure well like a candy 23 and place in the refrigerator for 30 minutes. Meanwhile, cut the puff pastry into strips 0.8 inches wide 34.

Start weaving the strips 25 until you form a basket-like weave 26 and set aside. Retrieve the crepe batter and stir it to refresh it. Grease a non-stick pan with butter and, once hot, pour a ladle of batter in the center. Rotate the pan to cover the entire bottom with the batter 27.

Cook for a minute over medium-low heat; when the edges start to detach, flip the crepe 28 and cook the other side as well. Repeat the process until the batter is used up. With these quantities, you should get 4 crepes. Stack them on a baking tray lined with parchment paper and cover with plastic wrap 29 to keep them soft until use. Once the fileting time is up, lay the crepes on a sheet of plastic wrap, slightly overlapping them, then place the filet in the center 30.

Cover it with the crepes 31, then wrap everything in plastic wrap, securing it like a candy 32. Let it rest in the refrigerator for 30 minutes. Meanwhile, prepare the mashed potatoes: boil the potatoes starting from cold salted water 33; it will take about 30-40 minutes depending on their size. Meanwhile, heat the milk in a separate saucepan.

After checking the doneness with a fork, drain the potatoes and let them cool for a few minutes, then remove the skin 34. Mash the potatoes 35 and transfer them to a pot, then add the butter and warm milk 36.

Adjust the salt 37 and cook over low heat, stirring continuously until you get a smooth and homogeneous consistency 38. Retrieve the filet from the refrigerator, place it in the center of the puff pastry lattice, and wrap it gently 39.

Trim the excess puff pastry 40. Transfer the filet to a baking tray lined with parchment paper and brush the pastry with egg yolk 41. Bake in a preheated ventilated oven at 356°F for 35-40 minutes, depending on the desired level of doneness 42.

Once out of the oven, let the filet rest for a few minutes before slicing it 43. Plate by spreading mashed potatoes on the base of the plate 44, then lay the filet slice on top 45.

Finish with the red wine sauce 46 and a pinch of Maldon salt 47. Your Beef Wellington is ready to be served 48!