Beef Wellington with rough puff pastry and a greens filling

Cut the cold butter into large cubes into a big bowl; add an equal weight of all-purpose flour, the salt and the sugar and toss to coat each cube in flour.

Work in just enough cold water to bring it barely into a single shaggy, lumpy mass; too much makes the pastry tough.

Refrigerate at least half an hour to firm the butter and hydrate the flour.

Flour the counter and dough and roll gently, turning as you go, into a rectangle about a centimeter thick; fold in thirds like a letter.

Roll and fold a total of six times, flouring dough and counter each time; roll lightly after the last fold to stick the layers.

Wrap and chill at least another half hour to firm the butter and relax the gluten; can be made days ahead.

From a whole tenderloin, pull off the iliacus at the fat end and the chain (psoas minor) along their seams, finishing with the knife.

Trim the silver skin and exterior connective tissue off the psoas major and shave off large globs of fat; keep only the center portion for the roast.

Season the 2-pound roast aggressively with salt and pepper, rub with a thin film of oil, and sear in an extremely hot pan, rolling it, for under a minute.

Brown the inedible trimmings in the hot pan, add roughly chopped shallots and brown, then a tiny spoon of tomato paste for a moment.

Deglaze with about half a bottle of red wine and add at least as much water; simmer at least an hour.

Puree half the bag of baby spinach, parsley, a few sage leaves, pepper, a pinch of salt and ground ginger with panko at about one part to two parts greens; add the rest of the spinach, parsley and a matching dose of panko and blend to a modeling-clay texture with a squeeze of lime juice.

Coat the seared roast in a thick layer of mustard.

On plastic wrap, spread the green paste as thin as possible, set the roast on top and mold the rest all around; wrap and chill.

Roll the pastry with plenty of flour to about half a centimeter, shaped to envelop the roast.

Beat an egg with a little water; set the roast on the pastry, wrap it, paint the seam with egg wash to seal, put the seam underneath and crimp the ends; wrap in plastic and refrigerate, up to a day ahead.

Strain the sauce through cheesecloth in a gravy separator to remove fat and fine particles.

Add a little fresh thyme to infuse and reduce a little.

Lower the heat so there is no bubbling and gradually emulsify in a large amount of cold salted butter; do not let it boil on reheating or the emulsion breaks.

Flour a sheet pan, set the Wellington on it, insert a probe thermometer, paint with the rest of the egg wash and score shallow decorative lines on top.

Bake at 425F (220C) convection, raising the heat if the pastry is not browning; pull at 110F (43C) internal.

Rest; carryover takes it from 110F to 135F.

Steam broccolini until fork tender.

Cut thick slices with a serrated knife; flood the plate with sauce and lay on the Wellington and vegetables.