Beef Wellington

Now that the holidays are approaching, it's time for a nice impressive main course for a special occasion, which definitely calls for beef wellington.

1 beef tenderloin
1 sheet puff pastry
1/4-1/2 lb prosciutto (enough to wrap the tenderloin)
2 T oil
salt and pepper
1 egg beaten with a little water

marinade/sauce:
1/3 C olive oil
1/2 C chopped carrot
1/2 C chopped onion
1/2 C chopped celery
1/4 t thyme
1/4 t sage
1 bay leaf
3 cloves
6 peppercorns
1 t salt
1 C dry vermouth
1/3 C cognac
one can beef broth
corn starch

Duxelles:
1.5 lbs mushrooms, minced
4 T butter
4 T shallot, minced
1/2 C madeira wine
salt and pepper to taste

Saute the celery, onions, and carrot for the marinade with the herbs, then cool. Add the rest of the ingredients for the marinade except the beef broth and corn starch, cool, and add the beef. Marinate over night, reserving the marinade at the end.

Remove the beef from the marinade and dry. Season the beef tenderloin with salt and pepper; allow to sit at room temperature for an hour. Heat the oil in a steel skillet until extremely hot; sear the tenderloin on all sides then remove and allow to cool. Save any juices which run off the meat while cooling.

Use 2 T of the butter to saute the shallot and minced mushroom. When thoroughly cooked down add the wine, salt, and pepper. Remove from the heat, cool, then mix in the remaining 2 T butter. It should be noted that cooking the mushrooms should be done over medium to medium low heat, and will take some time.
Lay out a sheet of plastic wrap, and on that, lay out the prosciutto in an overlapping pattern such that every section ends up with two layers of prosciutto on it. Spread the mushroom mixture evenly over all of it. Put the beef tenderloin in it, folding the thin end back on the meat to achieve an even thickness of meat. Tightly roll it in the plastic wrap and refrigerate for 15 minutes to set. Remove from the plastic wrap and wrap in the puff pastry (it may need to be rolled out to the length of the tenderloin).
Cut a few vent holes, and brush with egg wash. Bake 20 minutes in a 425 degree oven, then lower to 375 and bake an additional 20 minutes or until the puff pastry is golden brown.
While the beef is cooking, combine the marinade with the beef broth and simmer until a volume of 2 C is reached, adjusting seasoning. Strain and degrease, then thicken with cornstarch to desired consistency.
Serve the beef with the sauce on the side.