Chef Brik invited on Hallmark Channel's Home & Family to show how to make a Beef Wellington for the Holidays.

2 lbs	Beef center cut filet mignon (even thickness)
1/3 Cup	Chef Brik “Honey & Worcestershire” Rub
2 Tbls	Olive Oils
to taste	English mustard (coleman’s)
1 1/2	Chestnut mushrooms, stalks removed
1 Tbls	Shallots, sliced
2 cloves	Garlic, rough chopped
2 sprigs	Thyme leaves
2 Tbls	Parsley, chopped
1 pinch	Fresh nutmeg
as needed	Salt & Pepper
1 sheet	Puff pastry (store bought), slightly rolled out
8 slices	Prosciutto
2 eggs	Yolks, only
1 Tbls	Water
as needed	Flour, for dusting

Method

Prep for the Filet

Trim the filet removing all the silver-skin & season well with the Chef Brik “Honey & Worcestershire” Rub
Heat a heavy bottom sauté pan over high heat & drizzle in the olive oil
When the oil is hot & smoking, start to sear the filet on all sides
Remove from pan, set aside on a plate & brush the mustard all around the filet while the beef is still hot

Place the mushrooms, garlic & shallots in a food processor, season with salt & pepper
Process into a fine paste, scraping down the sides making sure it’s all blended evenly
Take a large non-stick pan & heat it over medium high heat (NO OIL, PAN MUST BE DRY)
Add the mushroom duxelles into the pan
Cook down the duxelles for 5 mins & add the thyme leaves & nutneg. Continue to cook over a high heat, stirring occasionally
Duxelles must be completely moisture free & intensified with flavor. The mixture should adhere easily
Add chopped parsley & mix in all together
Spread out on a sheet pan or plate to cool down

On your cutting board or large enough clean surface, take a large piece of plastic wrap & lay it flat
Start to lay down the prosciutto on the plastic wrap overlapping them slightly to form a rough rectangular shape, large enough to envelop the beef fillet. Make sure that there are no gaps within the prosciutto
Season the prosciutto with fresh cracked pepper & spread the chilled duxelles mixture leaving an inch gap from the edges
Lay the filet mignon on top of the duxelles layer
While keeping a tight hold of the plastic wrap from the outside bottom edges, carefully roll the prosciutto & the duxelles mixture over the beef into a tight barrel like shape
Twist the ends of the plastic wrap to secure it nice & tight
Place in the refrigerate for 15 mins to let it rest & firm up
Roll out a store bought puff pastry on a lightly floured surface to a large rectangle, just under a ¼ inch
Unwrap the beef & place it in the middle of the puff pastry, leaving a large enough rectangle to wrap around the beef, & brush the tip part of the inside of the puff pastry to help seal in the beef
Roll the pastry around the beef, like a burrito, & then press the edges to seal it
Pinch the pastry at the ends to seal & trim off any excess
Wrap the beef wellington tightly in plastic wrap & chill for an additional 10 minutes, or overnight if you are preparing ahead

Preheat the oven to 375°F
Unwrap the beef wellington from the plastic wrap & bush it with egg wash
Lightly score the pastry, without puncturing it, at around ½ inch intervals with the back of a small knife or butter knife for a decorative effect (this step is only if you desire to, but not necessary)
Place the beef wellington on a baking tray, lightly sprinkle with coarse salt & bake for roughly 35 minutes
NOTE: If the pastry appears to be browning too quickly, lower the temperature to 350°F
Once it’s finished cooking, let it rest in a warm place for about 15 minutes before cutting into 1½ - 2 inch thick slices to serve