1. Make the Duxelles

• Wash mushrooms and dry. Finely chop mushroom heads, remove stems, until almost minced

• Dice your shallots and garlic

• Heat a large skillet over medium heat. Add your butter and sauté the shallots and garlic until translucent, around 2 minutes. Add your mushrooms, salt, and thyme and cook until all of the moisture is gone. This takes roughly 30 minutes. Add your optional sherry or whisky and cook until moisture is gone again and remove from heat. Allow duxelles to cool completely. Put in refrigerator until ready to use.

2. Make the Crepes

• In a large bowl, whisk together flour and salt. Then slowly stream in whole milk until mixture is uniform. Whisk in eggs and then slowly stream in melted butter while whisking until mixed.

• Heat nonstick pan over medium. Lightly butter the pan. Scoop batter into the middle and swirl to the edge of the pan to make a circle. Cook for 1 min and flip. Cook until a little brown. Set aside. You should have 4 crepes.

2. Sear the Beef

• Season tenderloin generously with salt + pepper. Heat oil in a large cast iron over high heat.

• Sear beef on all sides until deeply browned (about 1-2 min per side).

• Remove from heat, pour juices over beef if desired, and immediately brush with dijon mustard while its hot. Wrap in cling wrap so seal in the juices and set aside.

3) Prepare the Wrap

• Lay our multiple, overlapping pieces of plastic wrap on your counter. Then arrange crepes slightly overlapping. Arrange prosciutto slices slightly overlapping on top of crepes into a rectangle. You want to create a large surface area (the wrap should extend at least 2-3 inches on either side of the Wellington)

• Spread cooled duxelles evenly over prosciutto.

• Place beef at the bottom edge and roll tightly using the plastic wrap.

• Twist ends to form a log and chill for 30 min in refrigerator.

4) Puff Pastry Wrap

• Roll out puff pastry on floured surface until large enough to encase beef. If your puff pastry isn’t large enough for your Wellington, gently press together the edges of 2 pieces of puff pastry until one solid piece is formed. Use a rolling pin to even out the puff pastry.

• Unwrap beef and place at the end closes to you. Brush pastry edges with egg wash.

• Wrap tightly, sealing seams underneath. Trim excess pastry if needed.

• If you are adding a lattice top, using another rolled piece of cold puff pastry, on a lightly floured surface, roll a lattice roller lengthwise over the dough to cut through it thoroughly. Brush your Wellington with egg wash and add the lattice on top. Then brush again with egg wash. Optional: add pieces of thyme in between each diamond.

5) Bake

• Preheat oven to 425F

• Place Wellington seam-side down on on a greased baking tray. Bake on the lower rack of the oven.

• Bake:

• 40–45 min → Medium-rare (until it read 105-107F because it will continue to cook once out of the oven)

• Rest 20 minutes before slicing.

Instructions for Red Wine Reduction

1.  Sauté aromatics
Melt 1 tbsp butter in a saucepan over medium heat. Add shallots and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds.

2. Deglaze with wine
Pour in red wine, scraping up any bits. Bring to a simmer.

3. Reduce the wine
Let it simmer until reduced by about half (8–12 minutes). You’ll smell the alcohol cook off.

4. Add stock + herbs
Pour in beef stock + thyme/rosemary. Simmer again until reduced by half and slightly syrupy
(10–15 minutes).

6. Strain
For a silky restaurant finish, strain out solids.

7. Mount with butter
Whisk in remaining 1 tbsp cold butter at the end for a glossy finish. Season with salt + pepper.