Classic Beef Wellington with Pate

finecooking.com

Nevercookedbeforeinmylife

On January 1, 2015 I picked up a spatula for the first time and never looked back.

subheading: For the duxelles:

1 oz. (2 Tbs.) unsalted butter, softened

1 Tbs. vegetable or sunflower oil

¼ cup finely chopped shallots

1-½ cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)

Kosher salt and freshly ground black pepper

1 Tbs. finely chopped fresh flat-leaf parsley

subheading: For the Madeira sauce:

6 cups beef stock, homemade or store-bought

1 cup Madeira

Kosher salt and freshly ground black pepper

1 oz. (2 Tbs.) cold unsalted butter, diced

subheading: For the crêpes:

2-¼ oz. (½ cup) unbleached all-purpose flour

⅛ tsp. kosher salt

2 large eggs

¾ cup whole milk

1 oz. (2 Tbs.) unsalted butter

subheading: For assembly:

3 lb. center-cut beef tenderloin, trimmed, side muscle removed

Kosher salt and freshly ground black pepper

1 tsp. vegetable or sunflower oil

⅔ cup chicken liver pâté, homemade or store-bought

1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen

1 large egg, lightly beaten

1 tsp. unsalted butter, softened

Directions at finecooking.com

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