Ingredients

• 1 lb center cut filet mignon
• 1/2 cup Dijon mustard
• 10 medium white mushrooms, roughly chopped
• butter, room temperature
• 1 sprig thyme
• bay leaf
• 3 egg yolks, whipped
• 1 sheet puff pastry
• 1 pint brown chicken stock (or veal stock)
• 375 ml red wine
• 8 baby carrots, whole & peeled
• 2 tablespoons butter, room temperature
• 1 cup heavy cream
• salt
• white pepper

Instructions

1. In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.

2. Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.

3. Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.

4. Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.

5. Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.

6. Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer – internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.

7. Red Wine Sauce made with Brown Chicken stock.

8. -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine

9. In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.

10. Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.

11. Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.

12. To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.