Beef Wellington with mushroom pate and puff pastry

Beef Wellington is a classic and impressive dish, perfect for special occasions. Here's a recipe for making Beef Wellington with mushroom pâté and puff pastry:

Ingredients:

For the Beef Wellington:

• 2 lbs beef tenderloin (center-cut)
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard

For the Mushroom Pâté:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz mushrooms (such as cremini or button), finely chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/4 cup dry white wine (optional)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

For Assembling:

• 1 package (about 14 oz) puff pastry, thawed
• 8 slices prosciutto
• 1 egg, beaten (for egg wash)
• Flour, for dusting

Instructions:

1. Prepare the Beef Tenderloin:

1. Season the Beef:

   • Season the beef tenderloin generously with salt and pepper.

2. Sear the Beef:

   • Heat olive oil in a skillet over high heat.
   • Sear the beef on all sides until browned, about 2 minutes per side. This helps to lock in the juices.
   • Remove from the heat and let it cool slightly.
   • Brush the beef with Dijon mustard and set aside.

2. Make the Mushroom Pâté:

1. Cook the Vegetables:

   • Heat olive oil in a skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.

2. Add Mushrooms:

   • Add the finely chopped mushrooms and thyme.
   • Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 10 minutes.
   • If using, deglaze the pan with white wine and cook until the liquid evaporates.

3. Finish the Pâté:

   • Stir in the heavy cream and cook for a couple more minutes until the mixture is thickened.
   • Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
   • Let the mushroom mixture cool slightly.

3. Assemble the Wellington:

1. Prepare the Prosciutto:

   • Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping them.
   • Spread the mushroom pâté evenly over the prosciutto.

2. Wrap the Beef:

   • Place the beef tenderloin on top of the pâté-covered prosciutto.
   • Using the plastic wrap, roll the prosciutto around the beef tightly, ensuring an even layer. Chill in the refrigerator for about 15 minutes to set.

3. Prepare the Puff Pastry:

   • Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the beef.
   • Remove the beef from the plastic wrap and place it in the center of the puff pastry.

4. Wrap the Beef:

   • Fold the puff pastry over the beef, sealing the edges and trimming any excess pastry.
   • Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.

5. Apply Egg Wash:

   • Brush the puff pastry with the beaten egg for a golden finish.

4. Bake the Wellington:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Bake:

   • Bake the Beef Wellington in the preheated oven for about 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare (adjust time for desired doneness).

3. Rest:

   • Let the Beef Wellington rest for about 10 minutes before slicing.

5. Serve:

• Slice and serve your Beef Wellington with your favorite side dishes.

Enjoy your elegant and delicious Beef Wellington!