INGREDIENTS:

60 g of avocado oil
700 to 800 g of beef tenderloin fillet
50 g mustard
600 g clean cremini mushrooms
1 garlic clove, peeled
1 tsp salt
½ tsp ground black pepper
2 thyme sprigs, leaves only
225 g chestnuts in water, drained
3-4 crepes
100g prosciutto
600 g puff pastry
2 egg yolks beaten with 1 tbsp water
1 tsp fleur de sel
250 g of chicken or beef broth
1 tbsp of butter

INSTRUCTIONS:

1. Season the fillet very well with salt and black pepper.
2. In a hot frying pan, pour the avocado oil, when it begins to smoke slightly, place the fillet and seal it 3 minutes per side or until the entire surface of the meat is lightly browned, including the edges. Remove from heat and reserve on paper towels.
3. Immediately varnish the entire fillet with the mustard and reserve.
4. To make the duxelles, place mushrooms, chestnuts, garlic clove, salt, pepper and thyme leaves in a food processor and process to small pieces. Or chop them very well until you have everything in small pieces.
5. Place the mixture on a pan and cook for 20-25 minutes until all the liquid has evaporated. Transfer to a plate and let cool.
6. On a plastic film, arrange two to three crepes (enough to cover the entire fillet) overlapping to create the base. Top with prosciutto slices in two rows overlapping to form a layer that can cover the entire steak. Spread the duxelle mixture (mushrooms and chestnuts) over the proscuitto.
7. Place the fillet on one end and roll it with the help of the plastic to form a roll as tight as possible using the edges of the plastic to roll it on our work table as if it were a wrapped candy. Refrigerate for 20 minutes.
8. Using a rolling pin and a little flour, roll out the puff pastry to have it a little thinner than ¼ of an inch thick and large enough to cover the entire fillet.
9. Remove the plastic from the fillet. Varnish the puff pastry with the egg wash, place the fillet and wrap with the puff pastry removing all the excess. The puff pastry layer should be of the same thickness over the entire surface. Wrap in plastic wrap again using the edges of the plastic to help wrap the fillet as you were to roll a candy. Refrigerate 20 minutes.
10. Pre-heat Brava to 400°F.
11. Varnish the puff pastry with the egg wash. Garnish with a lattice or puff pastry decorations if desired. Lightly varnish the decoration with the egg wash and poke small holes with a knife in several places below the lattice to help steam out. Sprinkle top with fleur de sel.
12. Place some parchment paper on the metal tray and place the fillet on it. Insert temp sensor into fillet, plug it in and bake for about 35-45 minutes or until the puff pastry is golden brown and the steak has reached the internal cooking temperature desired (126°F for medium raw, 135°F for medium, or 150°F for medium well). If the puff pastry starts to brown, place a piece of aluminum foil on top of the beef wellington. If no temp sensor, use a food thermometer to check once the puff pastry is golden.
13. To make a quick and easy gravy, in the skillet where the meat was browned, add the chicken broth and reduce by 75%. Remove from heat and add the butter.
14. Let stand 15 minutes before slicing and serving with the gravy.