• Step 1

  Make Mushroom Duxelles:

• Step 2

  Chop mushrooms very fine in food processor, almost to a paste.

• Step 3

  Heat 1 Tbsp olive oil in braising pan on MED. Add onions and garlic. Cook, stirring occasionally, 5 min, until onions are softened, but not browned.

• Step 4

  Add mushrooms; season with salt and pepper. Cook, stirring often, 25-30 min, until all water is cooked out of the vegetables. Stir in thyme and truffle oil. Refrigerate at least 4 hours to 24 hours.

• Step 5

  Make Beef Wellington:

• Step 6

  Season beef with salt and pepper; dust with pan-searing flour. Heat 1 Tbsp olive oil in pan on MED-HIGH until oil faintly smokes.

• Step 7

  Add beef fillet; sear each side 1-2 min side. Remove from pan; repeat with remaining fillets. Refrigerate at least 4 hours to 24 hours.

• Step 8

  Assemble Wellingtons: Cut both puff pastries into quarters (about 4.5x4.5-inches each).

• Step 9

  Spread each fillet with even portion of mushroom duxelles. Top each with pate slice.

• Step 10

  Center fillets, pate/duxelles-side down on pastry squares. Whisk together egg and 1 Tbsp water in small bowl to make egg wash. Brush egg wash along outside exposed edges of pastry. Bring pastry corners toward center; mold dough to seal tenderloin completely. Place beef pastries (Wellingtons) seam-side down on parchment-covered baking sheet.

• Step 11

  Brush tops and sides thoroughly with remaining egg wash. Score tops very lightly in criss-cross pattern; refrigerate 2 hours.

• Step 12

  Preheat oven to 400 degrees. Bake Wellingtons 25-30 min until internal temp of beef reaches 130 degrees for medium doneness (check by inserting thermometer halfway into thickest part of beef). Rest 10-15 min before serving.

• Serve with Red Wine Sauce with Truffle Butter (search related recipe). • If you prefer well-done, bake until internal temp reaches 145 degrees. • Always work with cold puff pastry.

Note: When servings & ingredients are modified, nutrition & directions may vary.