Beef Wellington with Spinach, Chestnuts, and Mushrooms

Ingredients

• Plain flour for dusting
• 3 tbsp whole milk
• 2 tbsp unsalted butter
• ⅓ cup fresh breadcrumbs
• 2 garlic cloves
• 1 tbsp whiskey (optional)
• 4 medium eggs
• 1 ½ tbsp Dijon mustard
• 6 fresh sage leaves, finely chopped
• 2 tbsp truffle oil
• 3 sprigs of thyme
• 250 g finely chopped button mushrooms
• 200 g finely chopped spinach
• 500 g store-bought puff pastry
• 850-900 g beef tenderloin
• 100 g cooked and chopped chestnuts

Instructions

1. Drizzle some of the olive oil over the beef and season with salt and pepper. Heat the Remy Olivier Hexagon Frying Pan over a high heat, then sear the beef all over until browned. Remove from the pan, put on a chopping board and rub all over with Dijon mustard. Set aside to cool.
2. In the same frying pan used to cook the beef, melt the butter and, once foaming, add the chopped chestnuts and mushrooms. Fry over a high heat, stirring, until the liquid from the mushrooms has evaporated (around 20 minutes).
3. Add garlic cloves, thyme and sage and sauté for a few minutes. Add the whiskey (if using), then cook over a high heat for a few more minutes until all the liquid has evaporated again.
4. Tip the mixture into a thinkkitchen Crock Mixing Bowl and stir in the sage, thym, breadcrumbs and spinach and truffles oil. Check the seasoning, adding salt and pepper to taste. Leave to cool.
5. Beat 1 egg in a small bowl with 1 tbsp milk. Add a drizzle of oil to the Remy Olivier Hexagon Frying Pan, then add the egg mixture and swirl around the pan to make a thin omelette. Set aside. Repeat with 2 more eggs/ milk, so you have 3 thin omelettes. Whisk the final egg in the bowl to use as a glaze for the pastry.
6. Once the mushroom mixture (duxelle), beef and omelettes have cooled, on a floured surface, roll out the pastry into a rectangle measuring 25 cm x 20 cm (10 in x 8 in). Use the Remy Olivier Diamond Cookie Sheet as the base for your pastry work.
7. Spread the omelettes over the pastry, then add the mushroom and spinach mixture. Place the beef fillet in the center of the puff pastry. Fold the pastry over the fillet to completely cover it.
8. Place it on the Diamond Cookie Sheet, seam side down, lined with parchment paper. Brush the pastry with beaten egg yolk.
9. Preheat the oven to 210°C / 410°F. Brush the pastry again with the remaining beaten egg, then bake the Wellington for 30 to 35 minutes until the pastry is golden brown and puffed.
10. If you have a digital thermometer, insert it into the center of the Wellington. It should read 52-56°C (125-133°F) for rare. For medium, cook for 35 to 40 minutes
    (or 57-59°C / 135-138°F), and for well done, allow 50 minutes (60-63°C / 140-145°F).
11. Let the Wellington rest for 10 minutes, then slice and serve with vegetables in the Beyond Serving Bowl.