Beef Wellington
"A classic beef wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. With layers of pâté, mushroom duxelles, sometimes prosciutto, and puff pastry wrapped around a tenderloin, beef Wellington can be a meat marriage made in either heaven or hell. This recipe is the heavenly version. Game plan: Store-bought pâté will work fine in this recipe, or you can make your own using our Chicken Liverâ??Port Pâté recipe. This recipe was featured as part of our Last Kodachrome Christmas menu...."
INGREDIENTS
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1/2 ounce dried porcini mushrooms (about 1/2 cup)
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1/2 cup boiling water
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1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
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Kosher salt
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Freshly ground black pepper
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3 tablespoons unsalted butter
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2 medium shallots, finely chopped
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2 medium garlic cloves, finely chopped
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8 ounces cremini mushrooms, trimmed and finely chopped
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2 teaspoons finely chopped fresh thyme leaves
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6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature
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6 ounces thinly sliced prosciutto
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1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen
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All-purpose flour, for dusting
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1 large egg, lightly beaten
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