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​Recently I was selected as a brand ambassador for Alexian Pâté and Specialty Meats. I love their pâté for their assortment of preparation (coarse cuts, creamy and spreadable, vegetable and vegan varieties), quality and flavors. Whether part of a charcuterie platter or on their own, its entertaining made easy.
 
One of the pâtés I received was Wild Forest Mushroom Pâté. I thought this might be an easier way to prepare Beef Wellington than make my own duxelles. With that in mind, I scoured the web for a traditional Beef Wellington recipe. Two recipes that piqued my interest were by Melissa Clark of The New York Times and Tyler Florence of the Food Network.  I decided to follow Ms. Clark’s recipe albeit they were similar in preparation. I am going to list all the ingredients you’ll need If you are going to prepare the mushroom duxelles. For the recipe you’ll need, tied center-cut beef tenderloin, pancetta or bacon, unsalted butter, assorted mushrooms (mix of cremini, white, shiitake, chanterelles or oyster), a shallot, extra-virgin olive oil, fresh garlic, fresh thyme, dry sherry or dry vermouth, kosher salt, freshly ground black pepper, Dijon mustard, thinly sliced prosciutto, an egg and a 16-ounce package of puff pastry.

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As I was preparing this recipe for just my husband and I, I purchased a 1-pound roast from Palmer’s Quality Meats in Neptune, NJ. To make my version of Beef Wellington using pâté, I followed her recipe starting at step 6, the assembling of the package. Make sure that you defrost your puff pastry in the refrigerator a day ahead and you have enough pastry to cover the roast.
 
I seasoned the beef with salt and pepper and browned all sides in a cast iron frying pan using olive oil. Once the meat is browned, it’s removed from the skillet and cooled. The twine is removed and brushed all over with Dijon mustard. On a wide, clean work surface, I placed a 15-by-15-inches sheet of plastic wrap and shingled the prosciutto creating a rectangle for the meat to rest on. Using the large openings on a box grater, I shaved the pâté and placed over the prosciutto. After doing this, I realized that although the pâté was well chilled, I think 10 minutes in the freezer may make this step easier. The beef is placed along the long end of the prosciutto slices and is tightly rolled in the plastic wrap twisting the ends like a candy wrapper says Ms. Clark. Chill for 30 minutes or even overnight.
 
For baking, you’ll use a rimmed baking sheet that is lined with parchment paper. Layout the puff pastry on the baking sheet. Using care, unwrap the prepared beef, place on long side of pastry, tightly roll and place seam side down on pan. Make an egg wash and brush the top and sides of the pastry; using a sharp knife make several slits in the top to release steam.
 
I strongly recommend using a meat thermometer to roast a perfectly cooked Beef Wellington. The recipe says to bake for 25-35 minutes, for a rare roast bake until the thermometer reads 115°. It’s also important to have the meat rest for 10 minutes before slicing.
 
What a scrumptious, extraordinary meal this was! The meat was perfectly cooked and was super tender. After resting, the Beef Wellington I made beautiful slices. The flavors, were wonderful. You had a hint of the saltiness of the prosciutto and the aromatic taste of the mushroom pâté. Absolutely fabulous!
 
 
If you’re thinking of preparing Mother’s Day dinner, I highly recommend making a Beef Wellington. It’s not as hard as you make think. I found a video on YouTube from America’s Test Kitchen that demos how to prepare Beef Wellington. You might find this helpful if you’re more of a visual person, I know I am. Alexian products can be purchased locally within Monmouth County, New York and other locations outside of the metro area. 

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Beef Wellington
By Melissa Clark
The New York Times/Cooking
 
Time: 1-1/2 Hours
Servings: 8 to 10
 
“This British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year’s Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.”
 
 
Ingredients
3 pounds center-cut beef tenderloin
2 ounces pancetta or bacon, finely chopped (¼ cup)
2 tablespoons unsalted butter
12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups) *See note below
1 shallot, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
 1tablespoon dry sherry or dry vermouth
Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
 
 
PREPARATION

1. Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
2. Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
3. Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
4. If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
5. In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
6. On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
7. Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
8. Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
9. Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
10.  Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

 
Tip You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.
 
*Note: If you want to try Ms. Clark’s recipe using Alexian Pâté, here are the adjustments you should make:

• For three pounds of tenderloin, I suggest two packages of Alexian Pâté and Wild Forest Mushroom Pâté. Place in freezer for 10 minutes prior to use. I used one page for a one pound tenderloin.
• Remove pâté from freezer when assembly begins.
• Using the large openings side on a box grater, shave the pâté. Evenly place the shaved pâté over the prosciutto layer.

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