Beef Wellington

Ingredients

• chateaubriand, dry brined with kosher salt overnight
• 2 lbs ground beef fat
• 10 whole garlic cloves
• 4 roasted chestnuts, ground
• 8 dried truffles
• 3 sprigs of fresh thyme
• 4 cups of water
• Truff hot sauce binder
• 1/2 Tbsp granulated garlic
• 1 Tbsp fresh cracked black pepper
• 2 Tbsp prepared horseradish
• 2 Tbsp dijon mustard
• 700g brown cremini mushrooms
• 5 garlic cloves
• 2 tsp smoked sea salt
• 2 tsp fresh cracked black pepper
• 6 roasted chestnuts
• prosciutto, enough to wrap roast
• puff pastry
• 1 egg, beaten for egg wash
• bourbon for sear
• thyme herb smoke bomb