Classic Beef Wellington

Ingredients

• Kosher salt and freshly ground black pepper
• 3 lb. center-cut beef tenderloin, trimmed, side muscle removed
• 1 oz. (2 Tbs.) unsalted butter
• 2-¼ oz. (½ cup) unbleached all-purpose flour
• 6 cups beef stock, homemade or store-bought
• 1 Tbs. finely chopped fresh flat-leaf parsley
• ¹/₈ tsp. kosher salt
• + 15 more ingredients
• • 2 large eggs
  • ¾ cup whole milk
  • 1 oz. (2 Tbs.) cold unsalted butter, diced
  • Kosher salt and freshly ground black pepper
  • 1-½ cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
  • Kosher salt and freshly ground black pepper
  • ¼ cup finely chopped shallots
  • 1 Tbs. vegetable or sunflower oil
  • 1 oz. (2 Tbs.) unsalted butter, softened
  • 1 tsp. vegetable or sunflower oil
  • ²/₃ cup chicken liver pâté, homemade or store-bought
  • 1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
  • 1 tsp. unsalted butter, softened
  • 1 cup Madeira
  • 1 large egg, lightly beaten

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture,...

View full recipe at Fine Cooking