Beef Wellington (Ben) Metric

Beef Wellington

• 795 g beef tenderloin (2 pieces, 397.5 g ea.)
• 100 g extra virgin olive oil
• 60 g Dijon mustard
• 2 garlic cloves, peeled
• 45 g shallot, in pieces
• 395 g brown mushrooms, fresh
• 200 g button mushrooms, fresh
• 1 tsp salt, to taste
• ¼ tsp black pepper, ground, to taste
• 5 sprigs thyme, fresh, leaves only
• 8 slices prosciutto (approx. 100 g)
• 85 g pâté, softened (optional)
• 2 sheets puff pastry
• 2 egg yolks, slightly beaten
• 1 tsp fleur de sel

Sauce

• 30 g olive oil
• 30 g butter, unsalted
• 200 g beef tenderloin, filet mignon, in pieces (4 cm)
• 12 black peppercorns
• 1 bay leaf, dried
• 3 sprigs thyme, fresh, leaves only, plus extra to garnish
• 2 tsp red wine vinegar
• 755 g red wine, e.g. merlot or cabernet (1 bottle)
• 500 g beef broth
  or 500 g water plus 1 tsp beef broth concentrate
• ½ tsp salt
• 2 tbsp cornstarch