CAYSON DESIGNS FEATURED CHEF RECIPE BEEF WELLINGTON WITH CHARRED SHALLOT-BLACK TRUFFLE SAUCE BY CHEF BLAKE ASKEW BEEF WELLINGTON Ingredients: 1 ea. Beef filet, cleaned 1 full sheet Puff pastry, ready to use 5 Cremini mushrooms, washed ¼ cup Garlic, minced 3 Eggs ¼ cup Whole milk 2 Teaspoons Maldon Salt To taste Kosher Salt To taste Black pepper, finely ground CHARRED SHALLOT-BLACK TRUFFLE SAUCE Ingredients: 8 Large shallots, sliced thick ¼ cup Dark brown sugar ¼ cup Balsamic vinegar 3 quarts Veal Stock 2 Cups Heavy Cream 3 Teaspoons Black truffle butter, room temperature To taste Kosher salt To taste Black pepper, coarsely ground To Taste Sherry Vinegar

Beef Wellington Method: 1. Season the filet well with kosher salt and black pepper and let stand for at least 2 hours. 2. In a heavy bottomed pot, or on a griddle on high heat, sear all sides of the filet then immediately chill. 3. Roughly chop the mushrooms, then puree in a food processer in small batches. 4. In a heavy bottomed pot on medium heat with no oil or butter, place the pureed mushrooms. Stirring occasionally with a rubber spatula, cook until most of the water is reduced out (about 40 minutes) 5. Add the minced garlic and turn the heat up to medium high, stirring constantly until the mixture becomes dry and has a paste-like consistency. 6. Season with kosher salt and black pepper to taste, then thoroughly chill. 7. On a clean work surface, lay a sheet of plastic wrap that is big enough to fully cover the beef filet. 8. Spread the mushroom duxelle mixture out on the plastic wrap to a thickness of about ½ inch. 9. Place the seared and chilled filet in the center of the duxelle, then carefully pull the plastic wrap over and around the filet to completely coat the meat. 10. Wrap at least two more times tightly in plastic wrap, then chill overnight. 11. Using an appropriately sized piece of puff pastry sheet (depending on the size of filet you are working with), place the pastry down on a floured surface. 12. Whisk the milk and eggs together to create an egg wash. 13. Carefully unwrap and place the filet (now coated with duxelle) on the center of pastry. 14. Brush the edges of the puff pastry thoroughly with egg wash. 15. Bring the long sides of the puff pastry to the center of the wrapped fillet and press carefully to seal the seam. 16. Then (like a burrito) fold, egg wash and press the sides of the pastry to create a clean cylinder, then flip over the entire thing to hide the seam. 17. At this point the Wellington can be wrapped and chilled until ready to bake. 18. When ready to bake, place the wellington onto a silpat on a sheet tray. 19. Thoroughly brush the entire wellington liberally with egg wash and then sprinkle with maldon salt. 20. Bake at 425 degrees F (on high fan if available) for 20 minutes. 21. Rotate the pan completely and then continue to bake for an addition 15 minutes. 22. Using a meat thermometer, take the internal temperature of the meat. When puff pastry is golden brown and the internal temperature of the filet reaches 115 degrees F, remove from the oven to rest. 23. Allow to rest a full 20 minutes at which point the meat should carry over the 130 degrees. 24. Slice, sauce and enjoy.

Charred Shallot-Black Truffle Sauce Method: 1. Season the sliced shallots with kosher salt. 2. Combine the balsamic vinegar and brown sugar in a bowl with a whisk. 3. Toss the seasoned shallots in the vinegar and sugar mixture. 4. Remove the shallots from the bowl and place onto an oiled sheet tray. 5. In a 450 degree oven, cook the shallots until the sugar starts to burn and they are heavily charred on both sides. 6. In a sauce pot, bring the veal stock to a boil, add the charred shallots and reduce to a simmer for 30 minutes. 7. Carefully puree this mixture, while hot in a blender until completely smooth. (Do not strain.) 8. Transfer the pureed sauce back to a pot and bring to a simmer. 9. Add the heavy cream and allow to simmer until the desired consistency is reached. (Nape, or when the sauce fully coats the back of a spoon.) 10. Whisk in the black truffle butter a little bit at a time. 11. Season to taste with kosher salt, black pepper, and sherry vinegar.