Beef Wellington with Pistachios

Prepare the liaison: beat the egg with milk.

Prepare meat sauce: fry chopped chicken wings in 50 grams of butter until golden brown. Add garlic, thyme, water and simmer for 15 minutes. Strain the broth, add red wine, reduce by half, and add salt and pepper. Incorporate 100 grams of room temperature butter cut into cubes by adding one cube at a time while stirring constantly.

Prepare duxelles: sauté finely chopped mushrooms and shallots in sunflower oil with 4 grams of garlic. Cook until the mushroom mixture is dry. Season with salt to taste.

Spread 30 grams of duxelles, bacon, and beef tenderloin on the dough, and salt it.

Roll the dough into a roll, brush the edges with egg wash, and also the roll while rolling. A total of 6 grams of egg wash will be needed.

Bake in the oven at 180 degrees for 12–15 minutes.

Serve on a plate, cut into several pieces. Drizzle with 20 ml of meat sauce and garnish with crushed pistachios.