Beef Wellington

chefjeanpierre.com

Cheryl Reiter

Video: Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre - YouTube m.youtube.com/watch?v=48w9kcBfrVA

subheading: Prepare the Meat:

1 Filet trimmed about 2 pounds

2 tablespoons Clarified Butter or your favorite cooking oil

2 tablespoons Dijon Mustard

Salt and Pepper

subheading: Make the Duxelle:

2 tablespoons Butter

10 ounces Portobello Mushrooms cut into very small pieces

¼ cup Shallots minced

¾ cup ham, no water added diced into very small dice

2 tablespoons Tarragon chopped

Porcini Salt, if you have some if not regular salt will work as well and pepper to taste

1 Egg White

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

2 large Eggs

1 cup Whole Milk

1 cup All-Purpose Flour

2 tablespoons Butter melted

Salt and Pepper to taste

subheading: Wrap the Filet and Prepare it for the Oven:

2 to 3 Crepes depending on their size and the size of your Filet

8 to 10 VERY THIN Slices of Prosciutto

2 cups of cooled Mushroom Duxelle

3 Egg Yolks - mixed with 2 tablespoons Milk for the egg wash

Note: Ingredients may have been altered from the original.

Directions at chefjeanpierre.com

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