Nick DiGiovanni

We only have 30 minutes to get this thing in the oven.

The final step before torching it is to remove all of the string that's wrapped around the meat.

We have to be extremely careful right now.

The torching was really cool.

I'm excited to see this again.

For me, this is a bit of a sore subject because it makes me remember when I left the string on in one of my last episodes of MasterChef.

That was a throwback to MasterChef where I did a big challenge and then I left the string on the meat and it was really awkward.

Yeah.

Now that it's gotten a beautiful golden brown color, it's time for the mustard.

And this is the traditional way to do it.

Yep, paint it with mustard.

Directly after searing, we add a nice thin layer of mustard.

While those guys finish painting that in mustard, we're going to go ahead and start rolling out our puff pastry for the outside of our Wellington.

Once this has all been laid out and fused together, we're going to add some parchment on the top.

And I'm going to roll everything together to fuse all the edges.

What we're trying to do is make one giant puff pastry sheet big enough to wrap around our whole Wellington.

next up we're going to lay out our crepes on top of our puff pastry this is going to help trap in that moisture and prevent a soggy bottom there is absolutely no way we're serving gordon or wellington with a soggy exactly finish this up we're going to patch it up with prosciutto wherever we see that is beautiful the final step to bring it all together is to spread it the mushroom that's the mushroom and we have to make sure isn't that weird the mushroom turned into this weird looking paste but it tastes good trust me it tastes really good

We only have five minutes left to get this thing in the oven.

We're going to start rolling it, keeping it as tight as we possibly can.

Because there can be no gaps in any Wellington.