Beef Wellington

1. If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.
2. In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.
3. Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.
4. Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together. Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto parchment-lined rimmed baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)
5. Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.) Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg. Bake Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 140°F (60°C) for medium-rare, about 35 minutes. Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Mushroom Sauce.

• Madeira Mushroom Sauce: Place skillet used to cook mushrooms over medium-high heat; stir in 1 container (900 mL) beef broth, stirring up brown bits from bottom of pan. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups (400 mL). Stir in 2/3 cup (150 mL) Madeira and continue to boil until liquid is reduced again to 1-2/3 cups (400 mL), about 5 minutes. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring in a mixture of 1 tsp (5 mL) corn starch with 1 tsp (5 mL) cold water; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.

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