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Sunday, September 1

Beef Wellington

Puff pastry
Olive oil
2 tablespoons
Beef, tenderloin, center cut
2 pounds
Mustard, horseradish
2 tablespoons
Mushrooms, stems trimmed, cleaned
1 ½ pounds
Butter, unsalted
2 tablespoons
Shallot, finely chopped
Thyme, finely chopped
2 tablespoons

Pepper, freshly ground

Liver pâté
5 ounces
Eggs, beaten
Salt, coarse
  1. Heat the oil in a large skillet at medium-high heat.
  2. Sprinkle on salt and pepper.
  3. Brown the beef on all sides, let cool, and then refrigerate for at least 30 minutes.
  4. Meanwhile, pulse the mushrooms in a food processor until they are paste.
  5. In a large skillet over medium heat, melt the butter, add the mushrooms and onions, and cook until the mushrooms release their liquid, about 7 minutes.
  6. Increase to medium-high heat, and continue cooking, stirring frequently, for another 2 to 3 minutes; set aside to cool.
  7. Lay down a couple of plastic wrap sheets to cover the length and width of the beef.
  8. Using a spatula, spread the mushrooms on the plastic so that it will cover the beef when rolled.
  9. Using a pastry brush, coat the beef with the mustard.
  10. Using a pastry knife, coat the beef with pâté.
  11. Place the beef in the middle of the mushroom duxelles, roll, and chill for at least another 30 minutes to set.
  12. Roll out the pastry, and place the beef in the center.
  13. Brush the edges of the pastry with the egg wash.
  14. Preheat the oven to 425F.
  15. Wrap the pastry around the beef, tucking in the edges, and then chill for at least 5 minutes.
  16. Glaze with egg wash, and score with a pastry knife.
  17. Sprinkle with rock salt.
  18. Bake until golden, about 40 to 45 minutes (120F for medium-rare).
  19. Let rest 10 minutes before cutting into 1-inch-thick slices for serving.

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