The 300 Hour Beef Wellington

Spinach Sourdough Crepes:

1. In a large bowl, whisk the flour and salt to combine. Add the sourdough starter, eggs, egg yolk and milk, and whisk until homogenous and smooth. Pass the batter through a chinois or a fine mesh strainer set over a bowl to remove any lumps.
2. Pour the strained batter into the blender and add the spinach. Cover with the lid and blend on high speed until smooth. Pass through a fine mesh strainer set over a bowl.
3. Lightly spray a 10” nonstick pan with cooking oil and set over medium heat. Pour 4-6 Tbsp of the spinach batter into the hot pan, and swirl it around to create an even thin layer. 
4. Cook for 45 seconds, then carefully flip and cook the other side for 30 seconds. Repeat until you get 4 crepes, and store them stacked with a sheet of parchment paper between each. Keep covered to prevent the crepes from drying out. Store the remaining batter in an airtight container in the fridge.

‍Puff Pastry:

1. Lightly dust a clean work surface with flour and pile the cold butter cubes. Sprinkle a small amount of flour over the butter. Gently beat it together with the rolling pin to create a solid mass. Using a bench scraper, fold the butter onto itself and repeat the process until it is malleable and smooth, dusting lightly with flour when needed to help prevent sticking. 
2. Place the butter block onto a sheet of wax paper and fold up the sides to create a 4x4 in square. Flip the butter package over and flatten it with the rolling pin so that it fills the square evenly. Place the wax paper-wrapped butter into the fridge and allow it to firm up, about 30 minutes.
3. In a large bowl, stir the flour and salt until combined. Slowly stream in the cold water and mix by hand. Transfer to a lightly floured work surface and continue to knead by hand until smooth, about 2-3 minutes.
4. Place the dough in the center of a large piece of wax paper. Fold the four sides of paper over the dough, creating a 7x7 in square. Flip the dough package over and using a rolling pin, flatten the dough so that it fills the square evenly. Place the wax paper-wrapped dough in the fridge and let rest for 1 hour.
5. Remove the wax paper and place the chilled dough onto a lightly floured work surface.
6. Remove the wax paper from the butter block and position that over the dough, at a diagonal. Each butter block corner should be positioned between two corners of the dough.
7. To encase the butter in the dough, bring all four corners of the dough to the center. Gently pinch the edges of the dough together to seal the butter inside, pressing out any trapped air.
8. Lightly dust the work surface again and place the dough, seam side down. Roll out the dough into a 12x7 in rectangle, dusting with flour as needed. 
9. Fold the top of the rectangle a third of the way down and then fold the bottom up and over, which will overlap the top fold. Wrap in plastic wrap and place in the fridge for 45 minutes.
10. Place the rested dough onto a lightly floured work surface and roll it out again into a 12x7 in rectangle. Perform the same folding technique. Wrap the dough in plastic and let it rest in the fridge for 24 hours.
11. Place the cold dough onto a work surface and let it rest for 30 minutes to help remove some of the chill. Roll it out again into a 12x7 in rectangle Perform the same folding technique. Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours, and up to 2-3 days.

‍Fermented Mushroom Duxelles:

1. In a 4 to 6 qt container, whisk together the water and salt until dissolved. 
2. Add the mushrooms. Using a food-safe weight, fully submerge the mushrooms. Place a large piece of cheesecloth on top of the container and tie a long piece of twine around the edge to secure. Let the mushrooms ferment at room temperature for 3 days.
3. Drain the mushrooms and pat them dry with paper towels. Give the mushrooms a rough chop and place them into the food processor. Chop finely to create a paste-like consistency.
4. In a medium saucepan, melt the butter over medium heat. Add the shallots and season with salt. Saute until softened, about 1 minute. Deglaze the pan with whiskey and raise the temperature to medium-high.
5. When most of the liquid has evaporated, add the mushrooms and season very lightly with salt. Stir constantly when cooking to prevent the mushrooms from sticking to the pan. 
6. Add the thyme and rosemary, and continue to stir and cook until most of the liquid has cooked out, about 15 minutes.  Adjust the temperature as needed.
7. Stir in the garlic and immediately transfer to an airtight container. Allow to cool to room temperature and store in the fridge until ready to use.

‍72-Hour Short Rib:

1. Place the short rib on a quarter sheet tray and put it into the freezer until it is firm but not completely frozen, about 1-2 hours.
2. Using a meat slicer, cut the short rib into ⅓ - ½ inch-thick slices. Alternatively, a chef’s knife can be used.
3. Season both sides lightly with salt and pepper. Arrange the seasoned slices in one layer in a food-safe vacuum bag. Use additional bags if needed. Vacuum-seal the bags.
4. Preheat a sous vide water bath to 69°C. Lower the sealed meat packages into the water and cover the top of the water bath with plastic wrap to prevent the water from evaporating. Sous vide for 72 hours.
5. Remove the meat packages and store them sealed in the fridge until ready to use.

‍Fermented Dijon-inspired Mustard:

1. In a mortar and pestle, lightly grind the mustard seeds until they begin to split open about 1-2 minutes.
2. In a sanitized quart-sized glass jar, add the salt and water, and stir until dissolved. 
3. Add the mustard seeds, shallots, and 1 minced garlic clove. Cover the jar with cheesecloth and secure with a rubber band or kitchen twice.
4. Leave the jar at room temperature for 5 days. (Note* Be sure to check everyday whether a white film is developing on your ferment. If white film is there be sure to remove. This white film is natural yeast in your environment and while not bad for your health will make your mustard taste very bitter if not removed.)
5. Drain the mustard mixture and transfer to a blender.  Place the lid and blend on high to create a paste. 
6. Add the apple cider vinegar and blend until smooth.  Add the Worcestershire sauce, the remaining garlic and salt to season. Blend until thoroughly combined.  Store in an airtight container in the fridge until ready to use.

‍Dry Aged Tenderloin:

1. Place the PSMO whole tenderloin onto a wire rack set over a large baking tray. Place in a dry ager for 14 days.  
2. Transfer the dry aged tenderloin to a large cutting board. 
3. Remove the thick end of the tenderloin where the two muscles meet at one point. Next, remove the chain which is the fatty muscle that runs along the side of the tenderloin. Trim the tail section, which is the thin end of the tenderloin. Trim the oxidized areas, excess silver skin and fat from the surface. 
4. Cut out the center loin which will be approximately 2 lbs. 
5. To help the tenderloin cook evenly and maintain its cylindrical shape, take a long piece of kitchen twine and tie a loose knot at one end of the meat. Pull it snug and tie a double knot. Repeat every 1.5 to 2”. 
6. Store in the fridge uncovered until ready to assemble the Beef Wellington. 

‍Wellington Assembly:

1. Season all sides of the dry aged tenderloin generously with salt and pepper.
2. Lightly coat a large skillet with vegetable oil and place over high heat. Sear all sides of the tenderloin, about 2-3 minutes per side, adjusting the heat as needed. 
3. Transfer to a wire rack set over a quarter sheet tray and immediately brush the meat with the fermented mustard on all sides until evenly coated.
4. On a large work surface, slightly overlap two large pieces of plastic wrap.
5. In the center of the plastic wrap, shingle the crepes to create one large square-rectangle that will wrap perfectly around the tenderloin.
6. Arrange the prosciutto in vertical strips across the crepes. 
7. Spread the mushroom duxelles evenly over the prosciutto only.
8. Arrange the warm 72-Hour Short Rib in vertical strips across the mushrooms. 
9. Remove the kitchen twine from the tenderloin, and place it on the lower third of the layered components.
10. Carefully roll up all the ingredients as tightly as possible. Roll the plastic wrap around the bundle and pinch the ends. While holding onto the ends of the plastic wrap, roll the bundle back and forth on the work surface to help tighten everything into a uniform shape. Tuck the plastic wrap ends under the roll, place it on a baking sheet and let it set for 1 hour in the fridge. 
11. Remove the puff pastry from the fridge and let rest at room temperature for 10-15 minutes.
12. On a lightly flour surface, roll out the puff pastry into an even 10x14 in rectangle that’s ¼” thick. 
13. Beat the eggs with 1 tsp water.
14. Roll the tenderloin bundle in the puff pastry, trimming excess pastry and using the egg wash to help seal. Reserve the extra egg wash.
15. Overlap two large sheets of plastic wrap. Repeat the process of wrapping the plastic around the Beef Wellington, pinching the ends and rolling it tightly to help seal everything together. Tuck the plastic wrap ends under the roll and place in the fridge for 15 minutes to set. 
16. Preheat the oven to 475°F (245°C).
17. Remove the plastic wrap from the Beef Wellington and place it on a parchment-lined baking sheet. Brush all sides generously with egg wash.
18. If using the lattice crust, roll out the extra puff pastry. Run a lattice dough cutter across the entire pastry. Stretch the lattice over the Beef Wellington, trim off the excess dough and tuck the ends underneath the roll. Brush with the remaining egg wash and place a couple of thyme leaves in every opening.
19. Season with salt and bake until the puff pastry is golden brown and the internal temperature reaches 133°F, about 20-30 minutes. 
20. Allow to rest for 5 minutes before slicing.