Beef Wellington à la Gordon Ramsay

MUSHROOM DUXELLES:--
1 tbsp olive oil
2 tbsp butter
2 portobello mushrooms, finely diced (about 4 cups)
SIDS SALT & PEPPER to taste
1 tsp thyme leaves
CHIVE CRÊPES:--
2 eggs
1 cup flour, lightly packed & leveled
1 cup milk
1 tsp chopped chives
1 tsp fresh thyme flowers
Pinch sea salt
Cooking spray
ASSEMBLY:--
500 g centre cut beef tenderloin, room temperature
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
1 tbsp Dijon mustard
4 slices prosciutto
270 g sheet puff pastry, thawed if frozen
2 egg yolks

Make the Mushroom Duxelles:
Place a medium sauté pan over medium high heat. Add oil, butter and when hot, add mushrooms. Season well with SIDS SALT & PEPPER, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat to cool.
Make Chive Crêpes:
In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes.
Apply a light coat of cooking spray to a 25 cm nonstick pan and place over low heat. Add ¼ cup crêpe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Cook for 25-30 seconds until set. Using an offset spatula to lift one side, flip crêpe and cook on opposite side for just a few seconds, then transfer to a plate. Move quickly: you don’t want any browning to occur. Continue cooking until batter is finished, making about 5 crêpes. Place a baking paper square between each crêpe to keep them from sticking together.
Sear Beef Tenderloin:
Season beef tenderloin liberally with SIDS SALT & PEPPER on all sides. Use your hands to rub SIDS SALT & PEPPER into meat while rolling and shaping beef into a cylinder. Place cast iron frypan over medium high heat and add rice bran oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
Assemble Beef Wellington:
Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crêpes, then spread the mushroom duxelles over the prosciutto. Season with SIDS SALT & PEPPER. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crêpe. Using the plastic wrap to lift as you pull the crêpe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
Cook Beef Wellington:
Preheat convection oven to 220°C or non-convection to 230°C.
Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in centre, then use a rolling pin or dowel to evenly roll it to 3 mm thick, trimming if necessary to fit your tenderloin. Unwrap beef and place on the pastry ⅓ of the way up. Lightly brush pastry with egg wash and season with SIDS SALT & PEPPER. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam.
Twist the plastic, taking excess pastry with it, until pastry melts together, then cut off the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash. Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern. Season with more salt, place on a baking paper-lined tray, and insert thyme sprig. Refrigerate for 5 minutes.
Place in the centre of the oven and bake for 18-20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.