2 pounds beef Wellington
2 1/2 teaspoons salt shaker
2 1/2 teaspoons dry mustard
1/4 teaspoon crushed red pepper flakes
4 cups beef stock
1 cup whole milk powder
14 ounces fresh mushrooms, finely chopped
Grease a large resealable plastic bag. Place beef in bag and shake on medium speed 8 minutes, or until well done. Drain well. Transfer to a medium resealable plastic bag. Place all beef, dried mustard and crushed red pepper flakes in bag.
Mix all ingredients together and chill in refrigerator. Preheat grill for high heat.
Arrange scraps of beef on the bottom and sides of a 2 quart casserole dish. Spread the beef with 2 tablespoons of the mushrooms on top and wash away small pieces of the excess fat. Serve immediately with green onions and cooked potatoes.