How To Make Beef Wellington | Zupan’s Recipes

Ingredients

• 1 2½ to 3-lb. Harris Ranch beef tenderloin, trimmed
• Salt and freshly ground black pepper
• 1 T unsalted butter
• 2 T extra virgin olive oil
• 1 small onion, finely chopped
• 4 oz. Crimini mushrooms, finely chopped
• 4 oz. Portobello mushrooms, finely chopped
• ½ T fresh parsley, chopped
• ½ C dry white wine
• 3 T heavy cream
• All-purpose flour, for dusting
• 1 lb. frozen puff pastry, thawed, plus more for garnish if desired
• ½ lb. truffle mousse pâté
• 1 large egg, lightly beaten
• ½ oz. porcini mushrooms, dried
• 1-2 T extra virgin olive oil
• 2 T shallot, finely chopped
• ¾ C dry red wine
• ½ oz. beef/veal demi glace, dissolved in ¾ C warm water
• 2 T unsalted butter, chilled