Directions

1. Mince the garlic, shallot and mushrooms very fine
2. In a pan on high heat add butter and sear the steak in all sides
3. Let the steak rest until use
4. In the same pan add the mushrooms, garlic and shallot, fry until all the moisture is gone and add red wine and thyme, fry again until all the wine is dissolved. Set aside and let cool down
5. In a bowl mix the flour with salt, milk and 2 eggs
6. Fry the crepe mixture in a pan with some butter until golden brown
7. Assemble the wellingtons by layering the crepe followed by the mushroom mixture, serrano ham, the beef coated with Dijon mustard, salt and pepper. Fold and roll tight in some foil, set aside in the fridge
8. When cooled down, layer the Wellington on a piece of puff pastry and fold. Coat with an egg wash
9. Put in the oven at 200 degrees Celsius until an internal temperature of 49 degrees Celsius or until the pastry is golden brown.
10. In the meantime make the wine sauce by frying some shallots and garlic in the beef juice. After some minutes add the beef stock, red wine and thyme, let this simmer until almost all the liquid is dissolved. Add some butter and whisk, until a nice glistening thick sauce
11. Make the vinaigrette for the arugula salad by combining all the ingredients
12. Serve the Wellington with the salad and some of the red wine reduction sauce.