Marbled chuck beef Wellington roast (marbled rock roast from Tears of the Kingdom)

Set the chuck roast on a wire rack over a sheet tray, season heavily with salt and pepper and refrigerate so the seasoning absorbs.

Break down the mushrooms, shallots and garlic in a food processor to a smooth paste.

Cook the paste with a pinch of salt over medium heat about an hour and a half until the water cooks out; set the duxelles aside.

For the crepes, combine the milk and eggs, then blend with an immersion blender while adding the flour until the batter is smooth.

Cook about a third of a cup of batter at a time in a non-stick pan over medium heat, swirling, until the edges crisp; flip. Make four and rest them on a paper towel.

Sear the beef in the oil over very high heat until all sides have a dark crust.

Coat the beef with mustard, sprinkle with more salt and pepper and return to the fridge to rest.

On a large sheet of saran wrap lay down the four crepes, shingle two layers of prosciutto, and spread the cooled duxelles over.

Set the beef on the bottom half and roll it up using the saran wrap, wrapping again in a second sheet to tighten; chill about an hour.

Press out the two pieces of puff pastry and roll them together into a large long sheet.

Place the chilled beef in the middle and roll the pastry around it tightly, tucking the seams underneath.

Roll out another sheet of puff pastry, cut it into rough rock patches and stack them on top, binding with egg wash.

Season the remaining egg wash with cayenne and paprika and brush it over the whole Wellington.

Push two cleaned turkey leg bones into the sides.

Bake at 375 degrees for about an hour and 20 minutes, until the interior reaches about 115F.

Rest an hour and a half before slicing so the juices do not spill out.