U.S. Beef Wellington

1. Preheat a frying pan on high heat.
2. Season the U.S. beef tenderloin pieces with salt and black pepper
3. Once the pan is extremely hot, add the olive oil and sear the tenderloins 30 seconds on each side. Make sure all the sides are well seared.
4. Transfer the tenderloins to a side dish and brush them with English mustard while they are still hot. Allow to cool down at room temperature.

Duxelles

5. Finely chop the mushrooms and the garlic clove in a food processor.
6. Grease a nonstick skillet with olive oil and sauté the mushroom for 8 to 10 minutes or until they get dry. Season with salt and black pepper and allow to cool down.

      Spinach crepes

7. Add all the ingredients to a blender and blend them for 40 seconds to 1 minute.
8. Cook your crepes from only one side in a nonstick pan on medium heat. Allow to cool at room temperature.
9. Start building the beef wellingtons by evenly spreading the duxelles on the spinach crepe, then place one tenderloin at the center and fold the crepe in way to cover the whole piece of meat. Wrap with cling film and chill for 10 minutes.
10. Unwrap the cling film and place the stuffed crepe in the middle of the pastry sheet. Fold the pastry sheet and use the egg wash (egg and milk mixture) as a glue to seal.
11. Wrap with cling film and chill for another 10 minutes.
12. Preheat the oven to 200°C (or 400°F)
13. Unwrap the cling film and brush the wellingtons with egg wash, sprinkle some Himalayan (or coarse salt) on top and bake in the oven for 20 to 25 minutes or until golden brown.

      Sauce

14. Meanwhile, sweat the onion on medium fire with olive oil for 5 to 6 minutes. Season with salt and black pepper.
15. Add balsamic vinegar and soy sauce and allow to reduce to around 1/4 of the original quantity.
16. Pour in the beef stock and cook until reduced to ¼.
17. Finish the sauce by incorporating the butter.

     Cut in thick slices and serve with a side of roasted veggies and gravy.