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Mushroom Duxelles
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1.Chop mushrooms very fine in food processor, almost to a paste.
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2.Heat oil in braising pan on MEDIUM. Add onions and garlic. Cook, stirring occasionally, 5 min, until onions are softened, but not browned.
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3.Add mushrooms; season to taste 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 overnight).
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Fillet of Beef Wellington
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1.Season with salt and pepper and dust beef with pan-searing flour. Heat oil in pan on MEDIUM-HIGH until oil faintly smokes.
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2. Add beef fillet. Sear 1-2 min each side. Remove from pan; refrigerate minimum 4 hours (to overnight). Repeat with all fillets.
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3.Roll puff pastry on lightly floured work surface to 14x20-inches. Cut into 8 equal pieces (about 7x5-inches).
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4.Spread each fillet with even portion of mushroom duxelles. Top each with pate slice.
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5.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.
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6.Brush tops and sides thoroughly with remaining egg wash. Score tops very lightly in crisscross pattern; refrigerate 2 hours.
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7.Preheat oven to 400 degrees. Bake Wellingtons 25 min until internal temp of beef reaches 130 degrees for Medium. (Check by inserting thermometer halfway into thickest part of beef.) Rest 10-15 min before serving.
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8.Serve with Red Wine Sauce with Truffle Butter.
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Red Wine Sauce
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Heat wine in saucepan on MEDIUM-HIGH 8-10 min, until reduced by half. Add gravy; cook, stirring, until warmed through. Whisk in truffle butter.
