Ep 14 BEEF WELLINGTON 1080 FN

• 1 lb beef tenderloin filet • Salt and pepper • Canola oil or olive oil • 1 lb mushrooms (we used half cremini, half shiitake) • 4 thin slices ham (Parma ham if you can get it) or prosciutto(optional) • 2 Tbsp yellow mustard (we used Coleman's Original English Mustard) • 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen) • 2 egg yolks, beaten Cook the mushrooms with salt and pepper until water is cooked out. Brown the filet on all sides then coat in mustard and mushroom mixture. Wrap in puff pastry then use the egg yolk to cover outside. You may cut designs in the top layer of the puff pastry to make it pretty. Cook on 425 for 20 minutes or until desired cook temp. Risotto: 2 cups of arborio rice 4 cups of chicken broth ½ cup of diced onion ½ cup heavy cream 6 slices of Havarti ½ cup of white wine 4 cloves of garlic olive oil Cook in the insta pot for 5 minutes. Sautee onion, garlic, olive oil for a few minutes then add rice and toast for 2 minutes. Deglaze pan with white wine and turn on high for 5 minutes with a quick release of steam. Add heavy cream and cheese. And your done.