Storms, storms, storms!  Enough already. Time to bust out some goodies that are justified on days like this and what could be better than a slice of Beef Wellington. Pan roasted beef, tucked in to puffed pastry – so golden and delicious from the outside, whilst intensely meaty and savory from the inside.

But what else is wrapped inside this crisp and lightly chewy dough apart from beef?  A good old English mustard slathers all over this cracked-pepper beef whilst the hunk of meat is still hot. By doing this, the beef draws right in to its flesh, all those warm tones the mustard has to offer. To prevent the beef from dripping directly on to the puff pastry, there is a mattress of sautéed mushrooms and shallots. The mushrooms are chopped in the blender and become cream-ish as they are cooked down. The tenderloin is hugged from top and bottom with the Duxelles and all that love is wrapped up in puff pastry.

There is one indigestible fact;  the tenderloin is a pretty costly. A heavy price to pay for a cut that is neither assertive in flavor or marbling. However it is boastfully tender – hence tenderloin.  And that is what we’re after here – a cut of piece of meat that allows the knife to glide through without any tug or toil.