Got the Wellington prepped and into the fridge for its rest. I should have done it yesterday (power outage) to get the meat fully chilled but I will pop it in the freezer for an hour before the final assembly - should come out just fine.
I did the duxelle layer a bit differently - used roasted hazelnuts instead of chestnuts and added some shallots to the mushrooms. It was a bit wet but I cooked it in the same pan I used to sear the meat so that should pick up some nice flavors.
Tomorrow, wrap with prosciutto, filo dough and then puff pastry. Oven roasting some brussels sprouts and yukon potatoes for a side and a big salad with the last of the garden carrots.
Trimmed enough off the tenderloin that there will be a couple of very nice small steaks - wrap them in bacon and grill lightly.
Finishing off a bowl of left-over beef-barley soup and then out for a beer or two...
