Deselect All. For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms. 2 shallots, peeled and roughly chopped. 4 cloves garlic, peeled and roughly chopped

Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 ...

Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat.

Deselect All. 1 (2-pound/908-gram) center-cut piece beef tenderloin. 3 teaspoons kosher salt, divided. Freshly ground black pepper. Neutral oil, for the pan

Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes.

Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and ...

Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve. For the mushrooms: In the same pan, add the butter and olive oil and heat over ...

For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side.

Heat the butter in a medium skillet over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until all the moisture has evaporated from the mushrooms, 12 to 15 minutes (make ...