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終極威靈頓牛肉以蘑菇碎、風乾火腿同酥皮包裹煎香牛柳，焗至金黃，配青胡椒醬。
製作蘑菇碎（Duxelles）：
FOR THE DUXELLES:
將蘑菇、乾蔥、蒜頭和百里香放入食物處理機中攪打至細碎。
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
在大炒鍋中加入牛油和橄欖油，以中火加熱。
Add butter and olive oil to a large saute pan and set over medium heat.
加入乾蔥蘑菇混合物，炒8至10分鐘至大部分水分蒸發。
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated.
用鹽和胡椒調味，備用待涼。
Season with salt and pepper and set aside to cool.
製作牛肉：
FOR THE BEEF:
在牛柳4個位置紮上廚房線，使其在烹調時保持圓柱形。
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
淋上橄欖油，用鹽和胡椒調味，在塗有少許橄欖油的熱鍋中將牛柳四面（包括兩端）煎約2至3分鐘。
Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes.
同時，將意大利風乾火腿鋪在砧板上的保鮮紙上（保鮮紙需約一呎半長，以便包裹和捆紮牛肉）。
Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
將火腿片像瓦片般疊放成一個夠大的長方形，能完全包裹整條牛柳。
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.
用橡皮刮刀將蘑菇碎均勻地薄薄鋪一層。
Using a rubber spatula, cover evenly with a thin layer of duxelles.
在蘑菇碎表面灑上鹽、胡椒和新鮮百里香葉。
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
牛肉煎好後，取出熄火，剪去廚房線，將第戎芥末醬薄薄塗遍全身。
When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard.
稍微放涼後，用保鮮紙將牛柳連同蘑菇碎和火腿片一起緊緊捲起。
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight.
捲動時將火腿片兩端塞入，使牛柳完全包裹。
Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
緊緊地用保鮮紙捲起，擰緊兩端以完全密封，保持圓柱形狀。
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
放入雪櫃30分鐘，確保保持形狀。
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
將焗爐預熱至425華氏度（約220攝氏度）。
Preheat the oven to 425°F.
在撒有少許麵粉的平面上，將酥皮擀至約1/4英寸厚。
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness.
視酥皮大小，可能需要將2張重疊並按緊。
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together.
從雪櫃取出牛肉，剪去保鮮紙。
Remove beef from the refrigerator and cut off plastic.
將牛肉放在酥皮中央，折疊較長的兩側，刷上蛋液密封。如需修剪邊緣，塗上蛋液後折疊，完全封好牛肉。
Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef.
在表面撒上粗海鹽。
Top with coarse salt.
將牛肉接縫面朝下放在烤盤上。
Place the beef seam side down on a baking sheet.
在酥皮頂部刷上蛋液，然後用削皮刀尖在頂部劃幾條小縫；這樣可以讓烹調時的蒸氣散出。
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife; this creates vents that will allow the steam to escape when cooking.
烤40至45分鐘，直至酥皮呈金黃色，即時溫度計顯示牛肉內部溫度達125華氏度。
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer.
從焗爐取出，靜置10分鐘後切成厚片。
Remove from oven and rest 10 minutes before cutting into thick slices.
用細香蔥末裝飾，配上青胡椒醬、烤指形薯仔和溫熱萎蔫的冬季菜蔬。
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens.
製作青胡椒醬：
FOR THE GREEN PEPPERCORN SAUCE:
取出牛肉後，在鍋中加入橄欖油。
Add olive oil to pan after removing beef.
加入乾蔥、蒜頭和百里香，炒1至2分鐘。
Add shallots, garlic, and thyme; saute for 1 to 2 minutes.
熄火後加入白蘭地，用長廚房火柴點火燃燒。
Off heat, add brandy and flambe using a long kitchen match.
火焰熄滅後，重新開火，加入高湯，收汁至一半。
After flame dies down, return to the heat, add stock, and reduce by about half.
過濾固體，然後加入2杯忌廉和芥末醬。
Strain out solids, then add 2 cups of cream and mustard.
再收汁至一半，熄火後加入青胡椒粒。
Reduce by half again, then shut off heat and add green peppercorns.
製作香草蒜香烤指形薯仔：
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:
將焗爐預熱至500華氏度，並放入烤盤預熱。
Preheat oven to 500°F and place a baking sheet inside to heat.
將薯仔、迷迭香、鼠尾草、百里香和蒜頭放入中型碗中。
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl.
淋上橄欖油，用鹽和胡椒調味。
Drizzle with olive oil and season with salt and pepper.
將烤盤從焗爐取出，塗上少許橄欖油，倒入薯仔。
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan.
將薯仔放入焗爐，溫度降至425華氏度。
Place potatoes in oven and reduce heat to 425°F.
烤20分鐘，至外脆內軟。
Roast for 20 minutes, or until crispy on the outside and tender on the inside.
製作溫熱萎蔫冬季菜蔬：
FOR THE WARM WILTED WINTER GREENS:
在大醬汁鍋中，以中高火將蜂蜜和黑醋一起煮約5分鐘。
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes.
在小鍋中烤香合桃，備用待涼。
Toast walnuts in a small skillet; set aside to cool.
將菜蔬鋪在大碟上。
Pule greens on platter.
將芥末醬攪入黑醋蜂蜜醬汁，加入約1杯初榨橄欖油攪打均勻，淋在菜蔬上。
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens.
用鹽和胡椒調味菜蔬，以合桃、石榴籽、帕馬森芝士刨絲和乾蔥裝飾。
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot.
