Traditional Beef Wellington

prepPreheat oven to 400°F / 204°C
1 center-cut beef tenderloin (chateaubriand)	Sear beef, brush with mustard, chill			Wrap beef roll, chill 20–30 min	Roll pastry, wrap beef, chill	Bake 400°F / 204°C, 60 min until 100–115°F	Rest 15–30 min, slice, plate with sauce
kosher salt & freshly ground black pepper (to taste)
3 tbsp neutral oil
¼ cup / 60 ml Dijon mustard
1 ½ lb / 680 g mixed mushrooms (stemmed: crimini, shiitake, oyster, maitake, lion's mane, chanterelle)	Pulse fresh & dried mushrooms finely	Cook mushroom duxelles, cool completely	Assemble beef roll with prosciutto, duxelles, crêpes
⅛ oz / 3 g dried porcini mushrooms
1 tbsp extra virgin olive oil	Sweat mushrooms until dry
4 tbsp / 55 g unsalted butter
½ cup / 85 g chestnuts (vacuum-packed or roasted)	Pulse chestnuts, shallots, garlic, thyme
2 shallots (peeled and quartered)
3 cloves garlic (peeled)
4–5 sprigs fresh thyme (stems removed)
¼ cup / 60 ml Madeira wine
½ cup / 60 g all-purpose flour	Blend & rest crêpe batter 15–30 min	Cook crêpes, cool completely
1 large egg
½ cup / 120 ml whole milk
1 tbsp / 14 g unsalted butter (melted, plus more for pan)
¼ tsp kosher salt
8–10 thin slices prosciutto
2 sheets Dufour all-butter puff pastry (chilled, not frozen)
6 egg yolks (lightly beaten)	Roll lattice, brush egg yolk, apply, chill
1 cup / 240 ml red wine	Reduce wine, add stock, finish with butter & balsamic
2 shallots (sliced)
1 clove garlic (smashed)
2 sprigs fresh thyme
4–5 black peppercorns
1 ½ cups / 360 ml beef or veal stock
1 tbsp / 14 g cold unsalted butter
1 tsp aged balsamic vinegar

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