Beef Wellington

This impressive Beef Wellington features a succulent beef tenderloin coated with mushroom duxelles and pâté, all wrapped in flaky puff pastry. It’s a decadent dish that’s sure to impress your guests!

Ingredients

For the Beef:

• 2 pounds beef tenderloin, trimmed
• Olive oil, for searing
• Salt and freshly ground black pepper, to taste
• 2 tablespoons Dijon mustard

For the Mushroom Duxelles:

• 1 pound cremini or button mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

For Assembly:

• 8 oz pâté (preferably duck or chicken liver pâté)
• 1 package (14 oz) puff pastry, thawed
• 1 egg, beaten (for egg wash)

For Serving (optional):

• Red wine reduction or sauce of choice

Cooking Instructions

1. Prepare the Beef:

   • Preheat your oven to 400°F (200°C).
   • Season the beef tenderloin generously with salt and pepper on all sides. Heat a large skillet over high heat and add a drizzle of olive oil.
   • Sear the beef on all sides for about 2-3 minutes until browned. Remove from heat and let it cool slightly. Brush the Dijon mustard all over the beef once cooled.

2. Make the Mushroom Duxelles:

   • In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until softened.
   • Add the finely chopped mushrooms and cook until reduced and most of the moisture has evaporated (about 10-15 minutes). Season with salt, pepper, and chopped thyme. Allow this mixture to cool.

3. Assemble the Wellington:

   • On a clean, floured surface, roll out the puff pastry to a large rectangle. It should be large enough to wrap around the beef.
   • Spread a layer of pâté evenly over the puff pastry, then top with the mushroom duxelles.

4. Wrap the Beef:

   • Place the seared beef in the center of the pastry. Carefully wrap the pastry around the beef, sealing the edges as you go. Trim any excess pastry, and ensure the seams are well sealed.
   • Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.