Veal Wellington

Ingredients

• ½ cup porcini mushrooms, dried
• 1 tbsp olive oil, divided
• ½ cup onion, chopped
• 4 garlic cloves, thinly sliced
• ½ tsp salt, divided
• ½ tsp black pepper
• 1 ½ cups shiitake mushroom caps, thinly sliced
• 1 ½ cups cremini mushrooms, thinly sliced
• 1 tsp fresh thyme, chopped
• 1 tsp AP flour, divided
• ½ cup Marsala wine
• 2/3 cup beef or mushroom broth
• 3 lbs Yukon gold potatoes, peeled and cut into 2” cubes
• 2 cups heavy cream
• 3 sticks unsalted butter, cold
• 2 cloves garlic
• 1 bunch fresh thyme
• ½ tsp kosher salt, to taste
• 600g cremini mushrooms
• 3 sprigs fresh thyme
• 2 pc shallot
• 1 tbsp canola or neutral oil
• 2 tbsp red wine vinegar
• ½ tsp salt and pepper, to taste
• 2 x 12oz Ontario Veal Tenderloin
• Salt
• pepper
• 2 tbsp canola oil
• 3 tbsp Dijon mustard
• 2 pc puff pastry
• 120g prosciutto, thinly sliced
• 2 eggs yolks