Beef Wellington

Ingredients12

• beef tenderloin900 g
• salt2 tsp
• black pepper1 tsp
• vegetable oil1 tbsp
• Dijon mustard2 tbsp
• mushrooms400 g
• shallots2
• butter30 g
• fresh thyme1 tbsp
• chicken liver pâté150 g
• puff pastry500 g
• egg yolk1

Method

1. Season the beef with salt and pepper, sear it in hot oil on all sides until browned, then cool completely.
2. Brush the cooled beef with Dijon mustard.
3. Finely chop the mushrooms and shallots, cook them in butter with thyme until the moisture evaporates, then cool.
4. Spread the pâté over the beef and cover evenly with the mushroom mixture.
5. Roll out the puff pastry, wrap the beef tightly, seal the edges, and chill for 20 minutes.
6. Brush with beaten egg yolk and bake at 200°C until the pastry is deep golden and the beef is rare to medium-rare, about 35–40 minutes.
7. Rest for 10 minutes before slicing and serving.