Prep: 1. Ensure butter is room temp and puff pastry dough is thawed. If you have time also allow the roast to come to room temperature. 2. Preheat oven to 425. Make: 1. Rub beef with 2 tablespoons butter, and place in center of baking dish. Cook for 12-14 minutes in preheated oven. Remove from oven, set aside to cool, and now turn your oven up to 450. 2. Meanwhile, melt the remaining 2 tablespoons butter in heavy bottomed frying pan over medium heat, add onions, mushrooms, thyme, salt, pepper. Saute for 3 minutes until onions are soft (do not allow to brown). 3. Add in the red wine and cook, stirring, until wine is reduced, about 3 more minutes. Remove from heat and let cool. 4. Flour a clean flat surface and roll out the pastry dough just enough that it will wrap around the roast. 5. Place some of the mushroom mixture in center, place beef on top, and carefully apply the remaining mushroom mixture over the beef, covering the beef and wrapping it up with the dough as you go. Ensure dough is all closed up tight like a package. It might be a little messy but you'll be turning it upside down so don't panic! 6. Gently transfer the beef wellington back to baking dish, with that messy wrapped side down. Cut some slits in your now pristine top, and brush on the egg yolk (after beating egg yolk with a fork in a small bowl). 7. Pop it back in the oven (now at 450 degrees) for 10 minutes. 8. Decrease temperature to 425 degrees and cook for another 10 minutes. Dough should be beautiful golden brown.
"As a child, I lived in London and first discovered Beef Wellington. Thereafter it was my choice every year when we got to choose our birthday meal. DELICIOUS." - Mary, Gatheredtable Founder and CEO