Directions

Mushroom Mix

1. Heat sauté pan over medium high heat

2. Add oil when hot

3. Add mushrooms

4. Season with salt and pepper

5. Add thyme

6. Stir frequently to avoid sticking

7. Cook until all moisture is removed, about 5-10 minutes

8. Remove and allow to cool

Wellington

1. Preheat convection oven to 425 – 450 if non-convection

2. Season filet with salt & pepper

3. Heat cast iron to medium high heat

4. Add avocado oil

5. Sear meat 1 minute per side

6. Remove to plate

7. Rub and coat filets with Dijon while hot

8. Set aside to rest

9. Moisten cutting board with damp towel

10. Lay out a piece of plastic wrap on board

11. Lay out prosciutto, slightly overlapping, in a rectangle big enough to wrap the filet

12. Spread mushroom mix over prosciutto, leaving a thin boarder around the edges to seal

13. Place filet in the middle

14. Use the plastic wrap to help bring the prosciutto around the filet making sure prosciutto fully wraps the filet

15. Wrap tightly and refrigerate for approximately 30 minutes to keep shape

16. Moisten cutting board with damp towel

17. Lay out a piece of plastic wrap on board

18. Roll out pastry onto plastic wrap to about a 1/8 inch thickness

19. Cut pastry to fit filet without having too much extra

20. Remove filet from fridge and unwrap the plastic

21. Place filet in the middle of the pastry

22. Roll the pastry around the filet using the plastic wrap to keep tight

23. Pinch sides to close on the ends on the filet, twist off any extra pastry, we don’t want extra dough and air pockets

24. Make sure seams are closed and ends are tight and keep plastic wrap tightly formed around the filet and place in fridge for approximately 30 minutes

25. Beat egg in a separate bowl

26. Remove steaks from fridge

27. Remove plastic wrap

28. Cover a sheet pan with parchment paper

29. Lay each steak on the parchment paper, seam side down

30. Brush the pastry with egg

31. Gently lay lines on the pastry to create a decorative pattern, refrain from cutting all the way through the pastry

32. Sprinkle with salt flakes

33. Place steaks in the oven and cook until the internal temperature is 130, or your desired doneness*

34. Remove and let rest for 5-10 minutes before serving

Red Wine Sauce

1. Heat olive oil in sauté pan over medium heat

2. Add shallot and sauté until soft, about 5 minutes

3. Add red wine and increase heat to medium high

4. Cook until wine is reduced by 2/3rds

5. Add stock and cook for another 5 minutes

6. Strain the sauce and remove the solids

7. Return liquid to pan over medium heat

8. Add in butter, 1 TB at a time until each is dissolved

9. Season with salt and pepper

10. Sauce should be slightly thick and glossy

11. Serve Wellington with Red Wine Sauce on the side