Beef Wellington | RICARDO

Ingredients

• 1 centre cut beef tenderloin roast, about 2 lb (900 g), trimmed and untied
• 2 tbsp (30 ml) vegetable oil
• 2 shallots, chopped
• 2 garlic cloves, quartered
• 3/4 lb (340 g) white mushrooms, halved
• 1/2 tsp thyme, finely chopped
• 2 tbsp unsalted butter
• 2 tbsp (30 ml) Madeira wine
• 1 tbsp breadcrumbs
• 1 egg
• 1 tbsp (15 ml) milk
• 1 sheet (1 lb/450 g) store-bought puff pastry
• 2 oz (55 g) chicken liver pâté, cut into 1/2-inch (1 cm) slices
• 2 tsp (10 ml) Dijon mustard
• 1 shallot, finely chopped
• 3 tbsp unsalted butter
• 1/4 cup (60 ml) Madeira wine
• 2 cups (500 ml) veal stock