Traditional Beef Wellington recipe (crisp, savory, and tender)

Prep and sear the beef: Pat the beef dry, and season it with salt and pepper. Then, sear it in an oiled skillet on all sides. Transfer the tenderloin to a tray, and brush it all over with Dijon mustard. Cool at room temperature. Then, transfer to the fridge to chill completely.

Make the duxelles: Pulse the fresh mushrooms and dried porcini mushrooms in a food processor. Then, heat the olive oil and butter in a sauté pan, add the mushrooms, cover, and cook to sweat out the excess moisture. Pulse the remaining ingredients in a food processor, remove the lid from the pan, and continue to cook until the mixture is mostly dry. Add the chopped ingredients and wine, stir to combine, season to taste, and cook until fragrant. Set aside to cool completely.

Make the Crêpes: Blend all the ingredients until smooth, rest the batter, and cook in batches in a buttered skillet. Cool the cooked crêpes at room temperature.

Wrap the Wellington: Working on top of sheets of plastic wrap, arrange the prosciutto slices in a rectangle. Then, spread a thin layer of duxelles on top, followed by the crêpes. Add the chilled tenderloin, and wrap the crêpes over the meat. Chill at least 20-30 minutes.

Prepare the pastry: Roll out a sheet of puff pastry, creating a neat rectangle. Place the beef in the center of the pastry, and wrap it tightly. Chill again. Roll out a second puff pastry sheet, and use a lattice cutter to score a pattern all over. Brush the Beef Wellington with egg yolk, and add the lattice, followed by more egg yolk. Chill for 10-15 minutes.

Bake: Place the Beef Wellington on a chilled sheet pan, and bake at 400°F (204°C) until the internal temperature reaches 100-115°F (37-46°C).

Make the sauce: Combine the wine, shallots, garlic, thyme, and peppercorns in a small pot. Simmer until the mixture reduces by half. Then, add the stock, and continue to cook until the sauce reduces further, is glossy, and coats the back of a spoon. Strain the sauce, whisk in cold butter, and finish with aged balsamic.

Serve: Slice the Beef Wellington with a serrated knife. Spoon the sauce on a plate, nestle a slice of Wellington on top, and enjoy!