Wellington
1. Tie the tenderloin with a string and fix it, sprinkle salt, mashed whole pepper evenly, and marinate it with oregano, thyme, rosemary, and a little olive oil.
2. When smoke rises in a heated pan, pour a little olive oil and cook only the surface of the pan until golden brown
3. Spread the whole grain mustard thinly over the hot meat
4. Place it in the order of prosciutto, tofu deuxel, and meat made in step 2, roll it thoroughly, fix it with plastic wrap, and rest it in the refrigerator for 15 minutes
5. Spread the frozen pastry thinly, place the rest of the meat on top, fold it thoroughly, and spread the egg water
6. Bake for 15 to 20 minutes in a preheated 200C oven

Tofu with chamnamul
1. Drain tofu using a kitchen towel
2. Put a little salt in boiling water, blanch the chamnamul, and then soak it in cold water
3. Chop the drained chamnamul into small pieces
4. Mash tofu gently with a knife
5. Put tofu and chamnamul in a dry pan and stir-fry until the moisture is gone
6. Cool in a bowl and season

Sauce
1. Place the wine in a broiler pan and bring to a boil until the alcohol is blown away
2. Add sugar, balsamic vinauger and 1/4 sized figs and boil down
3. Remove some figs, use as garnish, melt butter in a pan, and grind in a blender
4. Sift the ground sauce once

garnish
1. Soak white-necked mushrooms in water and remove moisture
2. Stir-fry butter and minced garlic in a pan. When butter melts, add honey and lemon juice to make honey butter sauce. Stir-fry mushrooms with neck
3. Cut the frozen persimmon into dice
4. Stir-fry the mini cabbage in a pan
5. Use pickled figs

chestnut puree
1. Boil milk and chestnuts in a pot for 10 minutes
2. When chestnuts are cooked to a certain extent, separate milk from chestnuts and grind them with a small amount of chestnuts, butter, and salt in a blender
3. Adjust the concentration of filtered milk by adding little by little by little

Plates prepared wellington, sauce, garnish and puree
(Representative photo = Not completed photo)