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Naked Beef Wellington and Sautéed spinach with bacon

For the Duxelles:

* 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin.

* 2 Shallots / Roughly Chopped

* 4 Cloves Garlic / Sliced Very Thin

* 2 Sprigs Fresh Thyme / Leaves Only

* 2 Tablespoons Unsalted Butter

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

Steps:

1. Add mushrooms, shallots, garlic, and thyme to a hot pan.

2. Add butter and olive oil and sauté

3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated

4. Season with salt and pepper and set aside to cool.

For the Beef:

* 3 Pound Center Cut Beef Tenderloin

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

* 12 Slices Prosciutto / Sliced Thin

* 6 Sprigs Fresh Thyme / Leaves Only

* 5 TBS horseradish cream

* 5 TBS wholegrain mustard

1. Preheat oven to 425

2. Tie the tenderloin in 4 places so it holds its shape

3. Drizzle with olive oil, then season with salt and pepper

4. Sear all over, including the ends in a skillet lightly coated with olive oil

5. Combine mustard and horseradish cream in a bowl

6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef

7. Add duxelles on top of prosciutto

8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.

9. Sprinkle the thyme leaves over the beef

10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight.

11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape.

12. 12.Bake for 40-45 min

Spinach with bacon

Ingredients:

* 6 bacon strips

* ½ medium onion

* 1 pound baby spinach

* Salt and pepper

Steps:

1. Cut bacon into small pieces and fry in skillet

2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan

3. Sauté onion in bacon fat

4. Add in half of the spinach, once that wilts down, add the other half

5. Add in cooked bacon and season with salt and pepper

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