The South Pole's Favorite Beef Wellington

Beef Wellington is a classic dish that is perfect for special occasions.

The combination of tender beef with the flavorful mushroom mixture wrapped in puff pastry is heavenly.

This dish is sure to impress your guests!

Beef Wellington can be complicated to make and takes some time to prepare.

The use of liver pate and butter in the recipe makes it high in calories and fat and should be consumed in moderation.

Beef is a great source of protein and iron.
Mushrooms are high in antioxidants and have anti-inflammatory properties.

	1 whole beef tenderloin , trimmed of fat and silver skin
	4 tablespoons butter
	1 lb mushroom , sliced
	2 garlic cloves , minced
	1 cup red wine
	1 teaspoon fresh thyme leave , chopped
	x 6 frozen puff pastry , thawed ( or equivalent )
	1 lb pork liver pate ( optional )
	2 tablespoons prepared Dijon mustard
	1 egg , beaten with 1 T water
	salt and pepper

1.	Preheat the oven to 425°F.
2.	Season the beef tenderloin with salt and pepper.
3.	Heat the butter in a large skillet over medium-high heat.
4.	Add the mushrooms and garlic, and sauté until browned.
5.	Deglaze the skillet with red wine and add thyme leaves.
6.	Remove the skillet from the heat and let it cool.
7.	On a sheet of parchment paper, lay out the puff pastry and roll it out.
8.	Spread pork liver pate over the pastry.
9.	Spread mustard over the liver pate.
10.	Place the beef tenderloin in the center of the pastry.
11.	Cover the beef with mushroom mixture.
12.	Fold up the pastry around the beef and use the beaten egg and water to brush the seams.
13.	Trim off any excess pastry and decorate the top with pastry scraps.
14.	Brush the top of the pastry with the egg and water mixture.
15.	Bake the Beef Wellington for 40-45 minutes, until the pastry is golden brown.
16.	Let the Beef Wellington rest for at least 10 minutes before slicing and serving.

The South Pole’s Favorite Beef Wellington