Beef Wellington

For the Beef Wellington, first prepare the duxelles.

For the Duxelles, chop mushrooms, shallots and garlic very finely and saute in olive oil and butter until a farce forms. (10-15 minutes).

So the water should evaporate completely. Then season the duxelle with salt, pepper and fresh thyme. I usually use 2-3 sprigs of thyme.

For the lung roast/beef tenderloin, remove the tendons from the beef tenderloin, as well as the fat. Then tie the tenderloin in 4-5 places with kitchen twine to keep its cylindrical shape during cooking.

Sear for a total of 3 minutes in a non-stick pan with melted butter, so that the roast gets a nice crust all around, but is still nice and pink or bloody inside.

Meanwhile, place a piece of plastic wrap (30-40 cm long) on the kitchen counter and spread this lengthwise the thin slices of prosciutto next to each other. (the prosciutto should encompass the lung roast).

On top of the slices of prosciutto, spread the duxelles. Spread everything evenly so that the duxelles and prosciutto surround the lung roast uniformly.

Then remove the kitchen string, coat the roast lung with mustard, salt and pepper, place it in the middle of the prosciutto-duxelles rectangle on the cling film, roll it up and put it in the fridge for about 30 minutes to keep its shape.

Now preheat the oven to 200 °C. Roll out the puff pastry, sprinkle the frisci

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