Classic Beef Wellington

Ingredients (36)

• FOR THE CHICKEN PÂTÈ:
• 4 oz unsalted butter
• 9 oz chicken livers
• 2 shallots
• 1 clove garlic
• 3 sprigs fresh thyme
• 2½ tbsp Madeira
• 2½ tbsp brandy
• 2 large eggs
• Kosher salt and freshly ground black pepper
• FOR THE DUXELLES:
• 1 oz unsalted butter
• 1 tbsp vegetable oil
• ¼ cup shallots
• 1½ cups portobello mushrooms
• Kosher salt and freshly ground black pepper
• 1 tbsp fresh flat-leaf parsley
• FOR THE MADEIRA SAUCE:
• 6 cups beef stock
• 1 cup Madeira
• Kosher salt and freshly ground black pepper
• 1 oz unsalted butter
• FOR THE CRÊPES:
• 2¼ oz all-purpose flour
• ⅛ tsp Kosher salt
• 2 large eggs
• ¾ cup whole milk
• 1 oz unsalted butter
• FOR ASSEMBLY:
• 3 lb center-cut beef tenderolin
• Kosher salt and freshly ground black pepper
• 1 tsp vegetable oil
• ⅔ cup prepared chicken liver pâté
• 1 lb puff pastry
• 1 large egg
• 1 tsp unsalted butter