EASY BEEF WELLINGTONWITH TRUFFLE DEMI-GLACE

Easy

Prep Time 35 MinServings 8-10

INGREDIENTS

Salted Butter 2 tablespoons

Frozen Puff Pastry Sheets 3 sheets

Egg Mixed with 1/4 cup cold water 1 egg

Beef Demi-Glace 1 cup

Himalayan Pink Salt as needed

Freshly Ground Black Pepper as needed

MUSHROOM DUXELLE:

Salted Butter 2 tablespoons

Fresh Mushrooms 3 lbs.

Shallots, chopped 1/2 cup

Cognac or Brandy 1/4 cup

Duck, Goose or Chicken Liver Pate 4 oz.

Breadcrumbs 1/4 cup

Fresh Parsley, chopped 2 tablespoons

Coarse Sea Salt as needed

Freshly Ground Black Pepper as needed

For Duxelle: In a food processor, finely chop the mushrooms. Melt butter over medium heat and sauté the shallots for 1-2 minutes. Add chopped mushrooms, cognac and cook until dry, about 20-25 minutes. Add salt and pepper. Bring the mixture to room temperature; add the pâté, parsley, bread crumbs and mix. Set aside to cool.
For Tenderloin: Preheat oven to 375°F. Place the tenderloin on a cutting board. Cut the head muscle off on top side of tenderloin and reserve for other use.
In a large skillet over medium-high heat, melt butter until light brown in color. Sear tenderloin on all sides, season with salt and pepper; remove from the skillet to cool.
Unfold puff pastry sheets on a floured board. Join two sheets of puff pastry to form a sheet long enough to fit the length of tenderloin, pinching together at the seams.
Spread half of mushroom duxelle in the center to form a rectangular base for the tenderloin. Place the seared tenderloin in the center and spread the rest of the duxelle on top and sides of meat, making sure all of the tenderloin is covered with a thin layer of duxelle.
Brush edges of pastry with egg wash. Place another sheet of puff pastry over the tenderloin and pinch together the edges of top and bottom pastry to completely seal the tenderloin.
Brush the beef wellington with egg wash and place on a sheet pan.
Bake for 45-50 minutes or until puff pastry is nice and golden.
Serve with warm Beef Demi-Glace on the side.