BEEF WELLINGTON

For Duxelles:

3 Pints (1 1/2 lb) Mushrooms

2 Shallots

4 Garlic Cloves

2 Sprigs Thyme

2 Tbsp Butter

2 Tbsp Olive Oil

Salt and Pepper to taste

For Beef:

1 (3 lb) Center Cut Beef Tenderloin, trimmed

Olive Oil

Salt, Pepper, Garlic Powder, Tony’s Chachere

12 thin slices of Prosciutto

6 Sprigs Thyme

2 Tbsp Dijon Mustard

1 Lb Box Puff Pastry

2 Eggs lightly beaten

1/2 Tsp Salt

To make Duxelles:

Add mushrooms, shallots, garlic and thyme to food processor (in batches) and pulse. Continue with the process until you have used up all of the mushroom mixture.

Add butter and olive oil to large pan over medium heat. Add shallot mushroom mixture and saute 8-10 minutes until most of the liquid evaporates. Season and set aside to cool.

To prepare Beef:

Tie tenderloin in 4 places to hold shape. Drizzle with olive oil then season and sear all over, including ends. Meanwhile, set out prosciutto on plastic wrap. Make sure prosciutto covers entire tenderloin (you might have to place two long ways all the way across to make sure it will wrap around the entire tenderloin). Using a rubber spatula, cover prosciutto with the duxelles. Season with salt, pepper and thyme.

Remove beef, cut off thyme and smear entire tenderloin with dijon mustard. Allow to cool then roll up in duxelles and prosciutto with plastic wrap nice and tight twisting up the ends.

Place in refrigerator for at least 30 minutes.

Preheat oven 425.

On lightly floured surface, roll puff pastry. You may have to over lap the sheets.

Remove beef and plastic wrap. Set beef in center of pastry and fold over the top to overlap a little.

Brush the underside of the puff pastry with egg wash to seal. Brush the entire top and sides of the puff pastry with egg wash. Top with a sprinkle of sea salt.

Make 3-4 slits in the top of the pastry to vent.

Bake approximately 40 minutes. Check the internal temp until your desired temperature (135 for medium rare, 150 for medium)

PORTABELLA MUSHROOM SOUP

Portabella Mushroom Soup

Ingredients:

2 Tbsp Butter

1 Cup Onion, chopped

1 Cup Carrot, chopped

¼ Cup Celery, chopped

2 Tbsp Garlic, minced

1 Tsp Thyme

3 Cups Baby Portabella Mushrooms, sliced

2 Cups Vegetable Stock

3 Cups Beef Stock

2 Tbsp Worcestershire Sauce

Dash of Red Pepper Flakes

Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste

Directions:

Melt butter in large pot

Add onion, carrot, celery and garlic. Cook until soft.

Add mushrooms and thyme. Cook for about 5 minutes on medium-low.

Add stocks, Worcestershire and red pepper flakes. Season with seasoning of your choice.

Reduce to low and simmer 30 minutes.

DUCHESS POTATOES

Duchess Potatoes

Ingredients:

2-3 Lbs Idaho Russet Potatoes, peeled and diced

6 Tbsp Butter, divided

4 Oz Cream Cheese, softened

4 Egg Yolks

¼ Cup Milk

Salt and Pepper to taste

1 Tsp Dried Thyme

Directions:

Preheat oven 425.

In a large pot, boil potatoes under tender, about 15-20 minutes. Drain and place them in a mixer bowl.

Add 4 Tbsp butter, salt, pepper, thyme, cream cheese, milk, and egg yolks. Mix until well combined.

Place into an oven safe casserole dish. Brush the top of the potatoes with the melted butter.

Bake about 18-20 minutes until the top starts to turn golden.