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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
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2
Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
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3
Heat the oil in a large heavy skillet over medium-high heat.
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4
Add the filets and sear for 1 minute on each side for medium-rare.
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5
Transfer to a plate to cool completely.
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6
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
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7
Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten.
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8
Place one filet, mushroom side down, in the center of a puff pastry square.
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9
Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash.
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10
Fold the pastry over the filet as though wrapping a package and press the edges to seal.
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11
Place the packages seam-side down on the prepared baking sheet.
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12
Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
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13
Remove from the oven and let rest for 10 minutes before serving.
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14
Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
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15
Heat the butter in a medium skillet over medium-high heat.
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16
Add the shallots and garlic and cook, stirring, for 30 seconds.
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17
Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
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18
Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated.
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19
Remove from the heat and let cool before using.
