Beef Wellington

2-3 lbs. fillet of beef
kosher salt
coarse ground pepper
4 T. butter
2 large shallots, finely chopped
1/2 lb. button, Portobello or crimini mushrooms, finely chopped
salt and pepper to taste
1 pkg. frozen puff pastry, thawed and rolled out
egg wash; 1 egg beaten with 1 T. cream

Roast the beef, sprinkled with salt and pepper in a 400 degree oven for 30 minutes or internal temperature reaches 120 degrees. Remove from oven: cool completely. While beef is roasting, saute the shallots in the butter until soft. Add mushrooms and cook on low for 20 minutes, stirring often or until mushrooms are cooked through and liquid is evaporated. Add salt and pepper to taste. Cool. (This is called “duxelles”). Place the puff pastry on work surface, pressing two sides together to form one large rectangle.

Press the mushroom mixture on the beef, top and bottom, and place beef on the pastry. Fold up sides to enclose the beef, using the egg wash to seal the dough. Cut away excess pastry and use the extra pastry to make “cut outs” for the beef. Place “cut outs” on top of beef and brush with egg wash.

Refrigerate for at least 1 hour. Bake at 400 degree for 20 minutes, reduce heat to 350 degree to 10 minutes or until internal temperature reaches 140 degrees. Allow beef to rest for 10 minutes before slicing.
1 cup beef broth
1/2 cup port or sherry
1 tsp. cornstarch mixed with 1/4 cup cold water
optional: 1 tsp. black truffle pate

Bring beef broth, port, and cornstarch mixture to a simmer and cook for 10 minutes on low. (Add the truffle pate, if used). Serve on the sliced beef.

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