- 1 tablespoon extra-virgin olive oil (once around the pan), plus some for drizzling
- 1 tablespoon butter
- 1 large shallot , chopped
- 1/2 pound button mushrooms and stems, cleaned and finely chopped or processed
- 4 sprigs fresh thyme , finely chopped (about 1 tablespoon) or 1 teaspoon dried thyme
- Salt and freshly ground black pepper , to taste
- 2 tablespoons dry sherry (2 splashes)
- 4 tournedos , filet mignon steaks (1-inch thick)
- 8 ounces mousse pate (available in specialty cheese and appetizer cases)
- 1 sheet frozen prepared puff pastry , 11x17 inches, defrosted
- 1 egg , beaten with a splash of water
- 4 plum tomatoes
- 1 large head broccoli , trimmed and sliced into spears
Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms and thyme. Season with salt and pepper and sauté, 5 minutes. Add sherry and let the liquid evaporate. Remove mushrooms from heat.
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
Cut paté into 4 pieces, 2 ounces each. Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces paté and 1 tournedo of beef. Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash. Bake 10 minutes or until golden. Let stand 5 minutes, then serve.
Preheat broiler to high. Split plum tomatoes in half lengthwise. Drizzle with olive oil and salt and pepper. Broil 5 minutes, then transfer to a serving dish.
Steam broccoli spears in 1 inch simmering salted water, covered, for 5 to 6 minutes, or until just tender. Transfer to a serving plate and serve alongside Wellingtons.