My Beef Wellington

Start with a 8.9 lb Prime Beef Tenderloin

Cut up and trim thusly. 26.88 oz chateaubriand, 6 filet, 5 petite filet, Bear (dog) snacks

Prep duxelles , portobello and mix, thyme, garlic, salt cut fine mince

Half way processed duxelles. With my new shun classic

Salt, Pepper, sear on all sides still golden brown. No more than 2 mins per side on med high heat

Coat in mustard (English or Dijon), wrap and cool in fridge for 60 mins

Shingle quality grade prosciutto that fits a full wrap of the chateaubriand. You can measure while still wrapped and cooling as a rough estimate but rolling the still covered beef.

Coat the cooked, but cooled duxelles, in a compact square one inch from the outside and evenly spread

Wrap tight and twist to a neat log and fridge for 60 mins

Get puff pastry ready. This is a base layer at 1/8 in, a second lattice cut 1/8 thick and leafs with a cookie cutter stamped 1/8 thick

Cook in oven at 425* with a probe temp on the side. Cook till done at 125 for Medium Rare. Cover the top in flaked salt. That is a 12 Brisket slicer for size reference.

Finish with flake salt again and behold the fruits of your hard work are rewarded in the best possible way! Enjoy!