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Classic Beef Wellington with Tenderloin, Paté, and Mushrooms

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner British
Classic Beef Wellington with Tenderloin, Paté, and Mushrooms
Ingredients
  • 2 1/2 pounds beef tenderloin
  • 4 tablespoons butter, softened, divided
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 ounces liver pate
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 large egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine
Instructions
1
First, preheat your oven to a high temperature of 425 degrees F (220 degrees C).
2
Next, position the beef tenderloin in a baking dish and cover it with 2 tablespoons of softened butter.
3
Then, bake the beef in the preheated oven until it develops a nice brown color on all sides, taking about 10 to 15 minutes.
4
After that, carefully remove the beef from the pan and set it aside; reserve the juices left in the pan for later use.
5
Allow the beef to cool down completely before proceeding.
6
Now, increase your oven temperature to a high mark of 450 degrees F (230 degrees C).
7
Subsequently, melt 2 tablespoons of butter in a skillet over medium heat. Sauté sliced onions and mushrooms in the melted butter for 5 minutes, stirring occasionally.
8
Remove the skillet from heat and let it cool down slightly.
9
Combine paté with the remaining 2 tablespoons of softened butter in a bowl; season it with salt and pepper to taste.
10
Spread the paté mixture evenly over the cooled beef, followed by a layer of sautéed onions and mushrooms on top.
11
Roll out puff pastry dough to about 1/4-inch thickness, positioning the beef in the center of the dough.
12
Fold up and seal all edges carefully, ensuring that the seams are not too thick or bulky. Place the beef in a 9x13-inch baking dish, cut a few slits in the top of the dough to allow steam to escape, and brush it with an egg yolk for a golden glaze.
13
Bake the beef in the preheated oven for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) and continue baking until the pastry is a rich, golden brown color, taking about 10 to 15 minutes.
14
Use an instant-read thermometer inserted into the center of the beef to check its internal temperature; it should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare.
15
Set the beef aside to rest before serving.
16
Meanwhile, place the reserved pan juices in a small saucepan over high heat.
17
Stir in beef broth and red wine, then boil until the mixture is slightly reduced, about 5 minutes.
18
Strain the sauce and serve it with the beef.
19
Finally, serve the hot beef with its accompanying sauce and enjoy your meal!