Classic Beef Wellington recipe
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    Duxelles
    1. Heat a frying pan with the butter and oil.
    2. Add the shallots and cook until translucent (about 3 to 4 minutes).
    3. Add the sun-dried tomatoes and cook for about 10 minutes. (If your using mushrooms bake about 15 minutes until the mushrooms are done)
    4. Taste and add salt and pepper to taste.
    5. Mix the parsley into the duxelles.
    Crêpes
    1. In a bowl mix the flour and salt.
    2. Make a hole in the middle and break the eggs above.
    3. Pour 4 tablespoons milk with the batter, and stir well until smooth.
    4. Pour in the remaining milk, while whisking, to dilute the batter.
    5. Melt butter in a frying pan.
    6. Remove 1 tablespoon butter in the pan and mix it into the batter.
    7. Pour 4 tablespoons of batter into the pan and swirl the pan so that the batter is well spread over the pan.
    8. Bake the crepe about 1-2 minutes at that side and then turn it over. Bake for another 30 seconds.
    9. Then remove the crepe from the pan and keep it on a plate until further use.
    10. Bake crêpes from the remaining batter
    Beef Wellington preparation
    1. Remove the steaks half an hour before baking from the refrigerator. That way it will bake more evenly)
    2. Pat the meat dry and season with salt and pepper.
    3. Heat the oil in the frying pan and bake the steaks on all sides brown (it doesn’t have to be done though)
    4. Place the steaks on a plate and let cool to room temperature.
    5. In a bowl mix the pâté and the duxelles with a fork until you get a paste.
    6. Lay a crêpe in front of you and spread a little layer pate on top.
    7. Place the steak in the middle and fold the crepe around.
    8. Cut the excess crêpes away.
    9. Repeat for all steaks.
    10. Lay two sheets of puff pastry in front of you, just overlapping.
    11. Press the seam firmly.
    12. Place the steak in the middle and roll the pastry loosen around it. Press firmly add the seam.
    13. Brush with beaten egg and place on a baking plate covered with baking paper paper. Make sure the seam is faced to the bottom.
    14. Place the Beef Wellington at least 15 minutes in the refrigerator to let the meat rest.
    15. Preheat the oven to 240 degrees Celsius.
    16. Cut with a knife sharp notches in the top of the puff pastry.
    17. Put the beef Wellington in the oven and reduce the oven temperature immediately to 220 degrees Celsius.
    18. Bake for 10 minutes, and then lower the temperature to 200 degrees Celsius.
    19. Bake the Beef Wellington until the meat thermometer inserted in the thickest part of the meat indicates a core temperature of 57 degrees Celsius, after about 20 to 25 minutes.
    20. Take the Beef Wellington from oven and let the meat rest for 10 minutes before serving. Enjoy!

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