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Beef Wellington

Beef wellington. A classic staple for any steak house. Meant for special occasions or a fancy night in! We take our classic recepie then wrapped with prosciutto cremi mushrooms duxelle, phyllo dough, and puff pastry. LIKE|SUBCRIBE|FOLLOW: #cptexasfusion Indegridents • 4 6oz Filet mignon • 8oz prosciutto • 3 Tbsp butter • 3 Cloves garlic • 3 Sprigs thyme • 4oz Shiitake mushrooms • 4oz Cremi mushrooms • 1 Shallots diced • 3 Sheets puff pastry • 2 sheets phyllo dough • 2 Tbsp dijon mustard • 2 Large egg yolks • Salt and pepper • Vegetable oil Red Wine demi glaze • 1 Tbsp EVOO • 1/2 Shallot chopped • 2 Cups red wine • 2 Cups beer stock • 1/2 Tsp all purpose flour Instructions 1. Let filet to room temperature. Add generous portion of salt and pepper. And set aside. 2. Heat cast iron skillet with vegetable oil. Sear steaks 30 seconds per side. Add in butter, thyme, and garlic. Base steaks to a nice shiny color. Remove and set aside on pan and set in fridge for 30 minutes. 3. Process cremi and shiitake mushrooms in a food processor. Take that cast iron skillet and add in shallots and worcestershire sauce. Mix well till translucent and then mushrooms. Cook mushrooms till all moisture is gone. Place in bowl and fridge till cool. 4. Once ready take our steaks. Lather with dijon mustard. Place plastic wrap down. Layer 4 thin pieces of prosciutto down then add in a layer of mushroom. Next place our steaks in the middle. Wrap the sides in and then roll the top into a ball. Set that in the fridge to cool. 5. Once cooled we will wrap our filet in phyllo dough. From there place all purpose flour on a flat surface. Roll out puff pastry and then add our wrapped steak in the middle.  6. Coat sides with egg wash and fold the sides in and tuck under. Flip and make sure it's all tight and nice round shape. Make sure there are no air bubbles or air. 7. Next roll out another puff pastry thin and use a lattice roller and roll out one size. Separate slowly. If it's sticking place a handful of all purpose flour on top to prevent sticking. Brush egg wash on top. 8. Bake at *350 for 15 minutes or until brown or internal reaches 125*. Let it rest to prevent leakage and let it reach 130*. Serve with red wine demi glaze. Red wine demi-glaze 1. Cook our shallots till translucent with EVOO. Then add in our red wine, beef stock, and cook on medium till reduce by half. Strain as needed. If sauce is not thick add in all purpose flour as needed to thicken sauce. Take flour to hot water ratio. Mix well and slowly pour into sauce. Sauce takes about 15-20 minutes. YouTube|Instagram|Tiktok: @cptexasfusion #beefwellington #wellington #ramsaysteak #ramsaywellington #gordonramsay #filetminion #filet #steak #holidaydish #puffpastry #duxelle #redwinedemiglaze #cptexasfusion