Ingredients:

  • 1 lb (450g) beef tenderloin fillet, trimmed
  • 2 tablespoons (30mL) olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) cremini mushrooms, finely chopped
  • 2 tablespoons (30g) unsalted butter
  • 1 small shallot, finely chopped
  • 2 tablespoons (30mL) dry white wine
  • 1 teaspoon (5g) fresh thyme leaves
  • 1 sheet (about 14 oz / 400g) puff pastry, thawed
  • 4 oz (115g) pâté (beef liver or mushroom)
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Season the beef fillet generously with salt and pepper. Heat olive oil in a skillet over high heat until shimmering.
  2. Sear the beef for about 2-3 minutes on each side until browned. Transfer to a plate and let it cool; chill in the fridge.
  3. In the same skillet, melt butter over medium heat. Add finely chopped shallots and sauté until translucent.
  4. Add chopped mushrooms and cook, stirring, until moisture evaporates. Pour in white wine, thyme, salt, and pepper; cook until dry. Cool the mixture and set aside.
  5. Roll out the puff pastry on a floured surface to a rectangular shape. Spread the mushroom duxelles evenly over the pastry.
  6. Place the cooled beef on top of the duxelles and spread pâté on the beef. Wrap the pastry tightly around the beef, sealing edges with egg wash.
  7. Preheat oven to 400°F (200°C). Place the wrapped Wellington seam-side down on a baking sheet lined with parchment.
  8. Brush with beaten egg and score lightly for ventilation. Bake for 25-30 minutes until golden brown.
  9. Let rest for 10 minutes before slicing. Serve with preferred sides and sauces.