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1
Bring the steaks to room temperature.
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2
Preheat the oven to 425F.
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3
Heat the oil and butter in a small skillet over medium heat.
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4
When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more.
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5
Add the sherry and stir, then remove the mushrooms from the heat and let cool.
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6
Drizzle the steaks with EVOO to coat and season with salt and pepper.
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7
Heat a skillet over high heat.
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8
Add the steaks to the very hot pan and caramelize it for 2 minutes on each side.
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9
Cut the pate into 4 pieces, 2 ounces each.
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10
Roll out the puff pastry sheet a bit on a lightly floured surface.
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11
If using one large sheet of dough, quarter it, or halve two smaller sheets of dough.
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12
Cover a baking sheet with parchment paper and lay out the 4 rectangles of dough.
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13
On each rectangle of dough, place one quarter of the cooked mushrooms.
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14
Top the mushrooms with a portion of pate and 1 steak.
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15
Wrap the dough up and over the meat, trim the excess dough, and seal with egg wash, using a pastry brush.
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16
Leftover dough bits may be used to decorate the tops of your Wellingtons.
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17
Turn the wrapped Wellingtons over on the lined baking sheet.
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18
Cut small vents into the tops with a knife, and brush evenly with egg wash. Bake for 10 to 15 minutes, or until fluffed and golden.
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19
Let stand for 5 minutes, then serve.
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20
While the Wellingtons are baking, preheat the broiler to high.
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21
Place the plum tomatoes on a rimmed baking sheet.
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22
Drizzle with olive oil and salt and pepper.
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23
Broil for 5 minutes.
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24
Cook the broccolini in 1 inch of simmering salted water, covered, for about 5 minutes or until just tender.
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25
Serve the Wellingtons with the tomatoes and broccolini alongside.
