This is what Beef Tenderloin looks like. Just so you know when you head out to the butcher or farmers market. Preheat oven to 425F.
Slather the 2 TBSP of softened butter alllllll over the beef tenderloin and place in a glass pan.
Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Keep any pan juices aside. **you may want to brown even longer as it's a large piece of meat.
Slice Mushrooms and Onions thinly.
Sauté onion and mushrooms in a pan with some olive oil until tender. Set aside.
Mix together 2TB of Softened Butter and Pâté. If you enjoy and can afford it, I suggest duck pâté. But for this recipe I used a chicken liver pâté with peppercorns on top. More flavour!
Roll out Puffed Pastry on a floured surface. You may need to use 2 packages depending on meat size.
Place beef tenderloin on top of puffed pastry and slather the pate mixture all over the meat.
Place sautéed mushrooms and onion over the pate and beef. Wrap the puffed pastry around the whole thing.
Once rolled up tight, beat the egg yolk and slather all over the puffed pastry.
Bake at 450F for 10 mins, then reduce heat to 425 F for 10 to 15 more mins, or until pastry is a rich, golden. (note: again--huge chunk of meat so it may take longer depending on your oven)
Take out of oven and let rest for 10-15 minutes. The meat will continue to cook while resting. Resting also helps juices from spilling out when slicing.
Mixing together the beef drippings, red wine and beef broth, boil these things in a pan and constantly stir to create a reduction sauce. *you'll know it's done when the sauce gets thick
Slice and drizzle reduction sauce over Beef Wellington. Side with your favorite veg and starch. In photo: sautéed spinach with garlic and carrot & parsnip purée. Enjoy with a glass of red wine!