The Ultimate Beef Wellington Recipe | Tyler Florence | Food Network

Ingredients

• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• One 3-pound center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
• Green Peppercorn Sauce, recipe follows
• Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows
• Warm Wilted Winter Greens, recipe follows
• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 cup brandy
• 1 box beef stock
• 2 cups cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved
• 2 pints fingerling potatoes
• 2 sprigs fresh rosemary
• 2 to 3 sprigs fresh sage
• 3 sprigs fresh thyme
• 6 cloves garlic, left unpeeled
• 3 tablespoons extra-virgin olive oil, plus for sheet pan
• Salt and pepper
• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1/2 pint walnuts, for garnish
• 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
• 1 tablespoon grainy mustard
• 1/2 cup pomegranate seeds, for garnish
• Parmesan shavings, for garnish
• 1 shallot, chopped, for garnish