InstructionsReset

1. 1.

   Duxelles:

   Start by finely chopping the cremini mushrooms.
2. 2.
   In a medium skillet, heat olive oil over medium heat. Add shallots seasoned to taste with salt and saute until soft, about 4-6 minutes.
3. 3.
   Add in all the mushrooms and season with salt.
4. 4.
   Let cook, stirring often until the liquid is gone and the mushrooms turn to a paste. 3-5 minutes.
5. 5.
   Turn off the heat. Add in unsalted butter and finely chopped garlic. Stir until thoroughly combined. Adjust salt and pepper levels if necessary.
6. 6.

   Meat:

   Start by patting the roast dry with paper towels. Season with salt and pepper.
7. 7.
   In a medium skillet set over medium-high heat, add enough oil to coat the bottom of the pan and once super hot add in the eye roast and sear on all sides for 2-3 minutes, or brown on all sides.
8. 8.
   Add in unsalted butter and baste it for 30 seconds.
9. 9.
   Place to the side in a pan and pour any excess juice on top of the roast.
10. 10.
    Place in a 400℉ preheated oven for 15 minutes.
11. 11.
    Once out of the oven, immediately brush the eye roast with dijon mustard.
12. 12.

    Assembly:

    Lay down two sheets of plastic wrap. One overlapping the other.
13. 13.
    Lay down 4-6 slices of ham or mortadella followed by a dollop of the duxelle mixture to cover the meat.
14. 14.
    Lay the eye roast on the lower third and use the plastic wrap roll all the way up with the cured meat.
15. 15.
    Crimp the edges, roll together tightly, and chill for 20 minutes.
16. 16.
    Roll out a sheet of puff pastry to ¼” thick.
17. 17.
    Place the eye roast in the lower third of the puff pastry. Brush the border of the puff pastry with egg wash.
18. 18.
    Begin rolling the meat up and when the seams are about to meet, brush another layer of egg wash across and trim off the remaining puff pastry.
19. 19.
    Roll the meat over, crimp the edges, and roll tightly in plastic wrap. Chill for 15 minutes.
20. 20.
    Place the wellington on a parchment lined baking sheet. Brush the wellington with egg wash. Optionally add an additional latticed puff pastry on top and brush with egg wash again.
21. 21.
    Top with flakey salt and toss into a 400℉ preheated oven for 25-30 minutes or until golden brown and the internal temperature of the beef is 135℉.