Beef Wellington

Baking Instructions:
1. sauté the beef quickly on all sides to a golden brown tone, then take out of pan and quickly add mustard
2. place the beef into the oven for 30min and bake at low temperature (50-70 degrees C) while preparing the Duxelles
3. final baking: bake the complete beef wellington (after adding the dough) for 30 min at 220 C, then 10 min at 180 C

Ingredients:

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

One 3-pound center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved