Beef Wellington

Meat preparation:

1. Clean the tenderloin thoroughly of excess fat and membranes. Ideally, you should have an even piece from the middle part of the tenderloin.
2. Generously sprinkle the meat on all sides with salt and pepper.
3. Add 2 tablespoons of oil to a very hot frying pan and fry the meat on each side for about a minute.
4. After searing, brush the still warm beef with mustard and set aside to cool.

Stuffing:

1. Clean and finely chop all the mushrooms.
2. Peel and finely chop the shallots.
3. In a frying pan, heat olive oil and butter.
4. Add chopped shallots and fry over low heat until soft (about 5 minutes).
5. Add the chopped mushrooms, thyme leaves and a little salt and pepper.
6. Fry the mushrooms over medium heat until most of the water has evaporated (about 15-20 minutes). Evaporating water will ensure that the pastry on the outside of the roast will stay crispy longer.
7. Finally, add chopped parsley, season to taste with salt and set aside to cool.

Pancakes:

1. Mix the egg with the milk.
2. Add flour, oil and a pinch of salt.
3. Mix everything together, and finally add chopped parsley.
4. Fry relatively thin pancakes. This recipe yields 3-4 pieces.
5. After frying, set aside to cool.

Wellington:

1. To assemble, lay out 2-3 pancakes on the counter (enough to wrap all the meat).
2. Place a layer of ham on top of the pancakes.
3. Spread the cooled mushroom mixture over the ham. The layer should be about 0.5 cm (0.2 inch) thick.
4. Place the beef in the middle and wrap it with all the layers like a burrito.
5. Finally, wrap the roast tightly in cling film and place in the refrigerator for half an hour.
6. Dust the countertop with flour and lay out a sheet of puff pastry. The dough should be about 0.3 cm (1/8 inch) thick and large enough to wrap around the entire roast.
7. Brush the dough with egg yolk mixed with 1 tablespoon of water.
8. Remove the meat from the foil and wrap it in the dough. Thoroughly seal the seams and cut off the excess dough.
9. At this stage you can decorate the dish using the leftover dough.
10. Put the meat in the refrigerator again for 30 minutes.
11. Meanwhile, preheat a metal tray in an oven set to 220‎°C (425°F).
12. Once cooled, transfer the roast to a piece of baking paper, brush it with egg yolk mixed with water, sprinkle it with salt (preferably flaky salt) and place it in the oven.
13. Immediately after putting it in the oven, reduce the temperature to 200‎°C (400°F). 
14. Baking time may vary depending on the thickness of the beef.
15. I recommend baking for 30-45 minutes, depending on the doneness of the meat you want.
16. The pastry should be golden brown after baking, and the internal temperature of the meat should be about 49-52‎°C (120-125°F) for rare, about 54-57‎°C (130-135°F) for medium-rare,  all the way up to 60-65‎°C (140-145°F) for medium.
17. After roasting, wait at least 15 minutes before slicing. This will increase the internal temperature of the meat by another 5‎°C (10°F), and keep the meat juicy.
18. While waiting, prepare the sauce by blending all the ingredients together.
19. I recommend serving the roast with potatoes in your favorite form and roasted vegetables. 

Recipe prepared in cooperation with the producer and store Zaczyk.