Active Time: 1 Hour
Total Time: 24 Hours
In a large sauté pan over medium heat add the oil and bacon. Cook the bacon slowly until it begins to brown and becomes crispy. About 3-5 minutes
Add the garlic and thyme and sauté until fragrant. Deglaze the pan with the Marsala and reduce the heat to low.
In a food processor, process the mushrooms into a rough chop. About 10 pulses. Add the mushrooms to the pan and cook until all the water has been released from the mushrooms and reduced. When this is finished the mushrooms should not be soupy they duxelles will be a soft paste.
Season with salt and pepper and remove from the pan. Let this fully cool and store until needed.
Season the chateau-briand with salt and black pepper.
In a pan over high heat add a small amount of neutral flavored oil.
Sear each side of the chateaubriand. And allow it too cool on a resting rack.
To finish the duxelles make sure the mushrooms are fully cooled. If the mushrooms are not fully cooled then the transglutaminase will activate too quickly.
Dry mix the Transglutaminase RM and sodium caseinate.
Fold the dry mixture into the duxelles and set aside.
In a small bowl mix together the 25g of Transglutaminase RM and 75g of water. This will be used for multiple parts in the next few steps.
Lay out two overlapping sheets of plastic wrap. Lay down a sheet of prosciutto and brush it with the RM slurry. Continue to do this for each sheet of prosciutto. Lay down the sheets of prosciutto only overlapping them by about 1 inch.
Spread the duxelles over the top of the prosciutto, in a ½-¾ inch layer. Leave about 1 inch of space around the edge of the prosciutto.
Brush the chateaubriand with the slurry. Place it on the duxelles and wrap it with the plastic wrap.make sure this is very tight to ensure the best contact.
Place it on the duxelles and wrap it with the plastic wrap.make sure this is very tight to ensure the best contact. Refrigerate overnight.
Pre-heat an oven to 450°F. Crack and whisk the eggs to make an egg wash.
Roll out the puff pastry, one and a half sheets should be plenty. Use your wrapped roulade to measure the sheet and make adjustments where needed. Brush the interior with egg wash.
Unwrap the chateaubriand and duxelles roulade and place it in the center of the puff pastry sheet.
Fold in the edges of the puff pastry to cover each end of the roulade. Then roll the entire roulade in the puff pastry and trim any excess.
Lay the wellington seam side down on a sheet pan lined with baking paper. Brush the top of the Wellington with egg wash and sprinkle it with maldon salt.
Place this in the oven for 10 minutes at 450°F.
Once the 10 minutes is up the puff pastry should be nice and golden.
Lower the oven to 300°F and cook for 25-30 minutes or until it reaches an internal temperature of 115°F.
Allow the wellington to cool for 30 minutes before slicing and serving. Do not skip the resting step as it lets the juices redistribute properly.