Miniature beef Wellingtons with beef-tallow puff pastry, chocolate crepes and a chocolate cognac cream sauce

Soften butter and beef tallow to around 80F rather than melting them, mix together, press into a thin patty and refrigerate to harden.

Mix flour, softened butter, salt and water in the stand mixer to a shaggy dough.

Turn out, knead briefly, roll to a rectangle about eight by twelve inches and half an inch thick, then refrigerate.

Beat the chilled butter-tallow block with a rolling pin until pliable.

Enclose the block in the dough with a book fold, then a four fold and a three fold; refrigerate to re-harden the fat and relax the gluten.

Another four fold, refrigerate, then a three fold; rest overnight before rolling.

Cut the fat cap off the steaks and season all sides generously with salt and pepper.

Refrigerate uncovered for airflow so the surface dries; roughly two hours.

Blend eggs, milk, kosher salt, flour, cocoa powder and melted butter until completely smooth.

Melt butter in the pan, pour in a little batter and swirl to cover the base; cook about one minute, flip, cook 30 to 45 seconds. Repeat with the rest of the batter.

Melt butter in a skillet, cook the mushrooms until all the moisture is released, add shallot, garlic and thyme for a minute or two, then the cognac; cook until mostly evaporated and chill.

Sear the beef quickly over very high heat, cool, refrigerate, then brush with Dijon mustard.

Roll each steak in a crepe cut to size, then a layer of prosciutto and duxelles; wrap and refrigerate 30 minutes.

Roll the puff dough to about an eighth of an inch and wrap each parcel, trimming the overhang so no knobs of raw dough form at the ends.

Wrap in plastic and refrigerate 30 minutes.

Variation: one parcel is built meat-pie style from two cut rectangles of dough instead of being wrapped.

Brush with egg wash, score, and bake 25 to 30 minutes to an internal temperature of about 120F.

Rest five minutes, then slice and serve with the chocolate cognac sauce.