Beef Wellington

Preparation

1. 1

   cook down some pancetta and then add about 4 containers of mushrooms (any kind) and one shallot to a food processor

2. 2

   add this to the cooked pancetta and cook off water for about 20 minutes then add thyme, few cloves of garlic, and a tbsp or 2 of sherry

3. 3

   use a large tenderloin and sear off all sides (1-3 minutes each) with salt and pepper

4. 4

   use plastic wrap to layer slices of prosciutto then brush meat in Dijon and top mushroom mixture on prosciutto then wrap!

5. 5

   chill in fridge for about 30 minutes then wrap in thawed puff pastry - likely two sheets

6. 6

   brush in egg wash then bake at 400 for about 45 minutes or until interval temp is around 140 degrees