½ stick (¼ cup) butter
2 teaspoons salt, divided
1 small onion, finely chopped
1 pound portabella mushrooms, blended to paste in a food processor
¼ cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
½ teaspoon English mustard powder
¼ teaspoon celery seeds
1 3-pound, center-cut beef tenderloin
¼ cup olive oil
1 (14-ounce) box Dufour classic puff
pastry or 1 (17-ounce) box
Pepperidge Farm puff pastry
8 ounces foie gras, or a good liver pâté
1 egg, beaten
1. Preheat the oven to 400 degrees. Heat a large sauté pan over medium heat. Add ½ stick butter, 1 teaspoon salt, and the onion. Sauté until the onion is softened and translucent. Add the mushrooms to the sauté pan, and cook until they have released all their liquid and the pan is relatively dry. Add the cream and Worcestershire sauce, and cook until reduced and the mixture has formed a smooth paste. Check the mixture for seasoning, and set aside to cool.
2. In a small bowl, mix together the remaining teaspoon of salt, the black pepper, mustard powder, and celery seeds. Rub the spice mixture on all sides of the tenderloin. In a nonstick frying pan large enough to hold the tenderloin, heat the olive oil until it starts to smoke. Sear the beef on all sides. Remove and let the beef cool completely.
3. Roll out the puff pastry into a rectangle large enough to enclose the beef tenderloin with the long side parallel to your body. Spread the cooled mushroom mixture over the pastry, leaving at least 3 inches around the edges. Slice the foie gras or liver paté, and lay it down the horizontal center of the pastry. Place the tenderloin on top.
4. Brush the long edges of the pastry with some beaten egg, and fold over the mushroom mixture and tenderloin, tucking in the ends. Press the edges together to seal. Place the tenderloin seam side down on a baking sheet, and brush the top and sides of the pastry with the remaining beaten egg.
5. Bake the tenderloin for 10 minutes. Reduce the heat to 350 degrees, and cook for 20 minutes longer, or until the pastry is golden brown. Remove from the oven, and allow the beef to rest for at least 5 minutes before slicing. Trim off the ends of the pastry, and cut into six even slices to serve. Beef Wellington can be accompanied by a Madeira wine sauce or a classic Hollandaise.
MAKES 6 SERVINGS
Beef Wellington, Choux à la Cherbourg