BEEF WELLINGTON W/SPINACH CREPES Despite many steps to the dish, it is a very achievable dish to do well! If you’ve ever thought about doing it for the holidays, now is the time! Our local butcher, Russ of rainshadowmeats , showed us how to trim the tenderloin. Should we share that video? It was fascinating! Ingredients: BEEF: 6 lb center-cut beef tenderloin , salt, pepper, oil, Dijon DUXELLES: 4 lb mushrooms, 6–8 shallots, 2–3 tbsp butter, thyme, salt, pepper SPINACH CREPE: 1½ lb spinach, milk, 1 cup flour, 1 cup spinach milk, 4 eggs, 1 tbsp sugar, 2 tbsp melted butter, ½ cup water, salt, butter for pan PASTRY SHELL: 24–30 prosciutto slices, 3 sheets puff pastry (2 wrap, 1 lattice), egg wash Method: 1. Trim and tie beef. Season generously with salt & pepper. Wrap tightly in plastic and refrigerate overnight or several hours. 2. Remove beef, pat dry, sear all sides in hot oil 1–2 min per side. Cool, brush with Dijon, chill while preparing other components. 3. Finely chop mushro...