Mushroom Duxelles

1. Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.

2. In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture equally over the surface and cook on medium heat until the moisture in the paste mostly evaporates, about 15–20 minutes. Remove from heat, stir in the chives, and let cool. The mixture should have the consistency of a spreadable pâté.

Build Wellington

1. Sear the Beef Tender Filet: With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown for 1–2 minutes on all sides. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.

2. Rolling the Beef Wellington: Preheat the oven to 425°F and place a baking sheet in the oven. On a cutting board, lay out a long piece of plastic wrap. Arrange prosciutto shingle-style in the center to form a rectangle large enough to wrap the filet. Spread the mushroom duxelles in a thin layer over the prosciutto. Place the filet on top of the mushrooms. Use the plastic wrap to roll the beef tightly in the duxelles-covered prosciutto, tucking in the ends. Refrigerate for 20 minutes.

3. In a bowl, mix the egg yolk and milk for the egg wash. Roll out the puff pastry on a floured surface until it is ¼ inch thick. Depending on the size, overlap two sheets to fully cover the filet. Place the beef in the center and brush the pastry with egg wash. Wrap the puff pastry around the beef, sealing the ends tightly and trimming any excess. Refrigerate for 5–10 minutes.

4. Remove Wellington from the refrigerator and place seam-side down on the preheated baking sheet. Brush with remaining egg wash, score the top, and sprinkle with sea salt. Bake for 35 minutes, or until the internal temperature reaches 120°F for medium-rare. Let rest for 10 minutes before slicing.

Blackberry Sauce

1. Combine blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for 5 minutes until the blackberries soften.

2. Strain through a fine-mesh strainer, discarding seeds and pulp. Return the liquid to the saucepan over medium-high heat.

3. Add honey and jam, and boil until the mixture reduces by half and thickens. Remove from heat, swirl in butter, and season to taste. Keep warm.

Whipped Mashed Potatoes

1. Place potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil.

2. Reduce to a simmer, partially cover, and cook until tender, about 20–25 minutes. Drain, reserving some cooking water.

3. Heat cream and butter in a small saucepan over medium heat until simmering.

4. Pass potatoes through a ricer or food mill and return to the pot. Stir in the hot cream and butter mixture.

5. Adjust consistency with reserved cooking water if needed. Season with salt and pepper, and keep warm.

Carrots

1. Bring a quart of salted water to a boil. Prepare a bowl of ice water.

2. Melt butter in a large sauté pan over medium heat. Add carrots and cook for 4 minutes until crisp-tender.

3. Transfer carrots to the ice water with a slotted spoon, then drain.

4. Toss carrots back in the sauté pan to coat and cook until heated through. Mix in parsley and season with salt and pepper.