Peek-A-Boo Beef Wellington

Name: Peek-A-Boo Beef Wellington
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: British
Ingredients: 0.75 cup Beef Bone Broth; 2 tbsp Brandy; 1 tbsp Brie Cheese; 3 tbsp Butter; 1 tsp Fresh Chives; 0.5 tsp Fresh Thyme; 1 tbsp Heavy Cream; 1 tbsp Liver Mousse; 4 whole Mushrooms; 1 tbsp Olive Oil; 1 whole Pork Tenderloin; 1 whole Puff Pastry Shell; 1 dash Salt & Pepper; 2 tbsp Shallot; 1 tsp Sherry Vinegar; 1 tbsp Unsalted Butter

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Peek-A-Boo Beef Wellington layers a seared, rosy beef tenderloin with buttery mushroom-shallot duxelles, rich duck pâté, and a whisper of truffled brie between crisp, golden puff pastry rounds. A glossy sherry-pan sauce ties everything together with savory depth and a touch of elegance. It’s an intimate, restaurant-worthy plate perfect for a festive solo dinner or special occasion.

Prep20 mins
Cook45 mins
Serves1
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment.
2

Remove puff pastry from the freezer and let it thaw on the countertop for about 5 minutes.
3

While still partially frozen, cut 2 circles from the pastry with a 4-inch round pastry cutter; place them on the prepared baking sheet, and prick the dough all over with a fork.
4

Bake in the preheated oven for 15 minutes.
5

Press the pastry down with a spatula, flip it over, and return it to the oven until deep golden brown, 10 to 15 minutes more.
6

Transfer to a cooling rack and let cool completely before using.
7

Season the steak generously with salt and pepper, and set aside.
8

Add olive oil and 1 1/2 tablespoons clarified butter to a skillet over medium-high heat.
9

Add mushrooms and a big pinch of salt, and cook, stirring, until they release their liquid and start to brown, 5 to 7 minutes.
10

Add shallots; cook and stir until they soften, sweeten, and turn translucent, 3 or 4 minutes more.
11

Turn off the heat and add thyme leaves.
12

Transfer to a bowl and reserve until needed. Chef's Note For best results, mushrooms should be warm when they go on the steak. They can be kept in a warm oven, along with the puff pastry, while the steak is being cooked.
13

Place the skillet back on the stove over medium-high heat, and add the remaining clarified butter.
14

Once hot, sear the steak for 3 to 4 minutes per side, or until it reaches your desired doneness [120 to 125 degrees F (49 to 52 degrees C) for rare to medium rare].
15

Transfer to a plate, cover loosely with foil, and let rest for about 4 minutes.
16

Meanwhile, for the pan sauce, pour sherry wine and vinegar into the skillet and bring to a boil over medium-high heat.
17

Boil until the mixture reduces by half, 30 to 60 seconds.
18

Pour in beef bone broth and season with salt and pepper.
19

Continue boiling until reduced to about 1/4 cup liquid, about 2 minutes.
20

Reduce heat to low; add cream and butter, and stir or swirl the pan until emulsified into a smooth sauce.
21

Turn off the heat and season to taste with salt and pepper.
22

Place the rested steak on one piece of puff pastry, and top with 2 thin slices of pate.
23

Spoon the mushroom mixture over, and top with a thin slice of truffle brie.
24

Spoon pan sauce over the top, garnish with a pinch of chives, and place the second piece of puff pastry on top. Serve immediately.