Holiday Feast - Ultimate Beef Wellington Chateaubriand

  • one Chateaubriand tenderloin, about 2 pounds
  • vegetable oil as needed
  • 1 batch duxelles mushrooms
  • 1 pkg. puff pastry
  • 1 well-beaten egg Earlier in the day, season roast lightly with Tony’s Steak and Roast Seasoning and sear in a large heavy pan with oil as needed. Transfer pan to a 375-degree oven, roasting to 115 degrees internal. Rest and chill. Prepare duxelles and chill. Roll pastry gently on a floured board and top with one batch duxelles, spreading to the same size as the roast. If using pate, slice and place a thin layer down the center of the mushrooms. Top with tenderloin. Moisten edges of pastry with water and carefully wrap roast well, tucking ends in first and stretching dough into place to seal. Hold contents in place while wrapping. Place on the folds, on a parchment lined sheet pan. Decorate with shapes of dough if desired, sticking on with water. Roast immediately, or rest at cool room temperature, covered with a towel, for up to 1 hour before roasting. Preheat oven to 425 degrees (convection 400) and adjust racks to top 1/3 of oven. Brush pastry with beaten eggs and roast, rotating at least once, until crust is browned and internal temperature is 120 degrees. If roast begins to brown too quickly, tent with foil. Rest uncovered for 15 minutes before carefully slicing and serving. ---
  • Mushroom Duxelles
  • 8 oz. finely chopped mushrooms
  • 1 shallot, finely chopped
  • Butter as needed
  • Parsley, chopped to taste
  • Salt and pepper to taste Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.