Beef Wellington

Ingredients:

• 1 (2 lb.) center-cut Beef Tenderloin, trimmed 
• Kosher salt 
• Freshly ground black pepper 
• Olive oil, for greasing 
• 2 tbsp. Dijon mustard 
• 1-1/2 lb. mixed mushrooms, roughly chopped
• 1 shallot, roughly chopped 
• Leaves from 5 thyme sprigs 
• 3 branches of rosemary picked and chopped  
• 8 oz foie gras or store-bought liver pâté  
• 3 tbsp. unsalted butter
• 1 cup Madeira wine  
• Flour, for dusting 
• 16 oz. frozen puff pastry, thawed  
• 2 large eggs, beaten 
• Flaky salt, for sprinkling

Cooking:

Meat Preparation:

1. Tie Tenderloin with butcher twine, season generously with salt and pepper. Sear the Tenderloin over high heat on all sides in a heavy cast iron pan until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). 
2. Transfer to a plate. When cool enough to handle, snip off twine, and coat all sides with mustard, using a brush. Let cool in fridge.

Duxelles: 

1. Separately pick & then roughly chop the rosemary and thyme (keep separate & set aside).
2. Add butter to a large sauté pan and melt over medium heat. Add mushroom mix and cook until liquid has evaporated. Season with salt and pepper and the picked thyme and rosemary.
3. Place the cooked mushroom / shallot mix into a food processor with the liver pate (or foie gras) and pulse until it achieves a chunky but spreadable texture. Let cool in fridge.

Wellington Assembly: 

1. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the Tenderloin. Spray the plastic wrap with cooking spray. Spread the duxelles mixture evenly over the plastic wrap.   
2. Season Tenderloin, then place it at the bottom of plastic wrap lines with duxelles. Roll meat using plastic wrap to roll tightly. Pinch the ends of the plastic wrap as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). 
3. Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the Tenderloin. Carefully remove Tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. 
4. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 35 minutes. 
5. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 145°F for medium-rare, about 40 to 45 minutes. 
6. Let rest 10 minutes before carving and serving. Enjoy!

Nutrition information per serving, 6 servings: 956 Calories; 61 g Total Fat (20.1 g Saturated Fat; 0.7 g Trans Fat; 5.3 g Polyunsaturated Fat; 31.9 g Monounsaturated Fat); 225 mg Cholesterol; 824 mg Sodium; 46 g Total Carbohydrate; 1.4 g Dietary Fiber; 6.3 g Total Sugars; 0 g Added Sugars; 46 g Protein; 70.8 mg Calcium; 8.6 mg Iron; 921 mg Potassium; 0.7 mcg Vitamin D; 1.3 mg Riboflavin; 23.2 mg Niacin; 1 mg Vitamin B6; 8.2 mcg Vitamin B12; 538 mg Phosphorus; 6.2 mg Zinc; 78.2 mcg Selenium; 149.2 mg Choline