Set out a scale and the equipment for Beef Wellington. Heat to 400°F / 204°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, cremini mushroom, prosciutto, all-purpose flour, unsalted butter, egg, dijon mustard, fresh thyme, shallot, black pepper, kosher salt. Beef Wellington is cooked in Paris as its own plate, not as a copy of a restaurant menu. Sear the sirloin, cook the mushrooms dry, and wrap the meat in a butter dough with a thin layer of prosciutto. Puff pastry is the usual cloak. This pantry bakes a butter dough in its place. Amounts are for 4 from foods this library can count.
