Beef Wellington

Ingredients

• beef tenderloin (2.5 pounds)
• butter (4 tablespoons)
• butter (2 tablespoons)
• onion (1 )
• sliced fresh mushrooms (0.5 cup)
• liver paté (2 ounces)
• salt (0 )
• pepper (0 )
• frozen puff pastry (1 (17.5 ounce) package)
• large egg yolk (1 )
• beef broth (1 (10.5 ounce) can)
• red wine (2 tablespoons)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. Increase oven temperature to 450°F (230°C).
5. Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
9. Bake in the preheated oven for 10 minutes. Reduce heat to 425°F (220°C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122°F to 130°F (50°C to 54°C) for medium rare. Set aside to rest.
10. Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. Serve hot and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 744
• fat: 57 g
• sats: 21 g
• carbs: 30 g
• fibre: 1 g
• protein: 26 g
• salt: 0 g