Beef Wellington with Oyster Pate

Name: Beef Wellington with Oyster Pate
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 680 grams beef tenderloin; 2 Tbsps fresh bread crumbs; 1 Tbsp butter; 1 Tbsp dry sherry; 1 egg, beaten with 1 teaspoon water; 1 clove garlic, finely chopped; 113 grams mushrooms, finely chopped; 1 sheet frozen puff pastry, thawed; 4 servings Salt and pepper; 57 grams peeled shallots, finely chopped; 340 grams shucked May River Oysters (or the best oysters available in your area), drained of liquor and picked free of any broken shells; 4 servings Vegetable oil

Beef Wellington with Oyster Pate requires about 1 hour and 40 minutes from start to finish. This main course has 1010 calories, 39g of protein, and 79g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Scottish cuisine. Head to the store and pick up shucked may river oysters, shallots, butter, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Rub the tenderloin with salt and pepper and brush it lightly with oil.

Ingredients you will need

Salt And Pepper

Cooking Oil

Dry Seasoning Rub

Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Place the tenderloin in the skillet and lightly sear all surfaces of the meat, including the ends.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Remove the meat from the pan and set aside.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add more oil to the pan if necessary, and then add the shallots and garlic and saute for 2 to 3 minutes.

Ingredients you will need

Shallot

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms and saute for 2 to 3 minutes longer.

Ingredients you will need

Mushrooms

Add the oysters and sherry and cook until the oysters are opaque.

Ingredients you will need

Oysters

Sherry

Remove from the heat and allow to cool slightly.

Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor. Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pate into it. Allow to drain for 10 to 15 minutes. If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.

Ingredients you will need

Breadcrumbs

Pate

Equipment you will use

Food Processor

Cheesecloth

Colander

Bowl

Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin.

Ingredients you will need

Puff Pastry Dough

Spread

Dough

Pate

Roll

Place the meat on the pate; then cover the top and sides of the meat with the remaining pate. Wrap the pastry around the tenderloin, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before. Carefully turn over the pastry wrapped tenderloin and place seam-side down on a lightly greased baking sheet.

Ingredients you will need

Water