Beef Wellington

1: Pat dry and season tenderloin with salt and pepper and sauté in olive oil and butter over medium-high heat until caramelized. Set aside to cool off.

2: Process mushrooms in a blender and sauté over medium heat. Once water has evaporated, add the aromatics (shallots, garlic, rosemary and thyme) and season with salt and pepper.

3: When shallots have softened, add cognac and cook down until the alcohol smell disappears. Add in cream and cook until thick brownish consistency.

4: Brush the tenderloin with Dijon mustard. Arrange prosciutto slices, mushroom duxelles, and tenderloin over plastic wrap. Roll tightly and refrigerate for at least 30 minutes.

5: Flour your surface and roll the pastry. Make sure to connect the two pastry sheets well.

6: Remove the plastic wrap and place tenderloin on top of the pastry. Roll it over and tuck the ends in.

7: Egg wash to seal the dough better. Score and decorate as desired, then brush with egg wash.

8: Cook on the lower rack in a preheated oven at 425°F for 35-45 minutes depending on desired doneness. Check internal temperature to ensure it's cooked perfectly.

9: If the pastry starts browning too fast, cover with paper.

10: Serve with your favorite sauce (like red wine jus), chopped chives, and a side of your choice.