Beef Wellington

Ingredients

• Beef

  • 1 centre cut beef tenderloin roast, about 2 lb (900 g), trimmed and untied
  • 2 tbsp (30 ml) vegetable oil

• Mushroom Duxelles

  • 2 shallots, chopped
  • 2 garlic cloves, quartered
  • 3/4 lb (340 g) white mushrooms, halved
  • 1/2 tsp thyme, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp (30 ml) Madeira wine
  • 1 tbsp breadcrumbs

• Assembly

  • 1 egg
  • 1 tbsp (15 ml) milk
  • 1 sheet (1 lb/450 g) store-bought puff pastry
  • 2 oz (55 g) chicken liver pâté, cut into 1/2-inch (1 cm) slices
  • 2 tsp (10 ml) Dijon mustard

• Madeira Sauce

  • 1 shallot, finely chopped
  • 3 tbsp unsalted butter
  • 1/4 cup (60 ml) Madeira wine
  • 2 cups (500 ml) veal stock