Beef Wellington Sushi Rolls with Wasabi Cream

Begin by preparing the beef; season the beef tenderloin with salt and pepper, then sear it in a hot skillet with olive oil for 2-3 minutes on each side until browned.

Remove the beef from the skillet and let it rest while you prepare the mushroom duxelles.

In the same skillet, add finely chopped mushrooms, shallots, and garlic, cooking until the mixture is dry and fragrant, about 5-7 minutes.

Stir in fresh thyme and a splash of white wine, cooking until the wine evaporates, then set the mixture aside to cool.

Roll out a sheet of puff pastry on a floured surface to about 1/8 inch thick.

Spread the cooled mushroom duxelles evenly over the puff pastry, leaving a border around the edges.

Place the seared beef in the center of the pastry and roll it tightly, sealing the edges with beaten egg.

Brush the top of the pastry with more beaten egg and score lightly with a knife for decoration.

Bake in a preheated oven at 400°F for 25-30 minutes until golden brown.

1.

While the beef is baking, prepare the wasabi cream by mixing sour cream, wasabi paste, and a squeeze of lemon juice in a bowl.

1.

Once the Beef Wellington is done, let it rest for 10 minutes before slicing it into sushi-sized pieces.

1.

Serve the slices on a platter with a drizzle of wasabi cream and garnish with microgreens for an elegant presentation.