Merry Christmas everybody ✨ Impress your guests with Beef Wellington paired with creamy mashed potatoes and a luscious red wine sauce. 🍷🥔 @sebastian_fitarau Beef tenderloin: 1.75 lbs (800g) Cremini mushrooms : 1.75 lbs (800g) Dijon mustard: 5 tbsp Parma prosciutto: 12 slices Extra virgin olive oil: as needed (q.b.) Butter: as needed (q.b.) Salt: to taste (q.b.) Black pepper: to taste (q.b.) Garlic clove: 1 Puff pastry (store-bought or homemade, thawed if frozen): 1.1 lbs (500g) Egg yolk: 1 For the crêpes: Eggs: 1 All-purpose flour: 3/4 cup (100g) Milk: 3/4 cup (200g) Butter (melted): 1 tbsp (15g) Salt and pepper: to taste For the red wine sauce: Shallot: 1, finely chopped Red wine: 3 cups (700ml) Beef broth (lightly salted): 2 1/2 cups (600ml) Black pepper: to taste Bay leaf: 1 All-purpose flour: as needed For the mashed potatoes: Ratte potatoes: 1.1 lbs (500g) Butter: 1/2 cup (125g) Milk: 1/2 cup (125g) Salt: to taste Trim and chill the beef, then sear it and coat with mustard. Sau...