Classic Beef Wellington with Honey Parsnips

• 1/2 oz dried porcini
• 2-3-lb center-cut tenderloin roast, trimmed
• Salt and pepper
• 3 Tbs butter
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 8 oz cremini mushrooms, finely chopped
• 2 tsp chopped fresh thyme
• 6 oz chicken liver pate
• 6 oz prosciutto, sliced
• All-purpose flour for dusting
• 1 package puff pastry, about 1 lb
• 1 egg, beaten

1. Put the dried porcini in a heatproof bowl and cover with 1/2 cup boiling water.
2. Let soak for 30 minutes, then drain, reserving the liquid.
3. Chop the porcini, and set them and the liquid aside.
4. Season the beef all over with salt and pepper.
5. Melt half the butter in a heavy skillet over medium heat.
6. When foaming, put the beef in the pan and brown all over for 4-5 minutes, taking care not to burn the butter.
7. Put the beef on a plate and set aside to cool.
8. Melt the remaining butter in a separate frying pan.
9. Add the shallots and cook for 1 minute.
10. Add the porcini and garlic, then the reserved porcini liquid and the cremini mushrooms.
11. Increase the heat and cook until the mushroom mixture is dry.
12. Season with salt and pepper and add the thyme, then set aside to cool.
13. Put the pate in a bowl and beat until smooth.
14. Add the mushroom mixture and stir well.
15. Adjust the seasoning as necessary.
16. Use a metal spatula to spread half the mushroom mixture evenly over one side of the beef.
17. Lay a sheet of plastic wrap on the work surface and arrange half of the prosciutto on it so that the slices overlap.
18. Place the beef mushroom-side down on the prosciutto.
19. Spread the remaining mushroom mixture over the beef.
20. Wrap the rest of the prosciutto slices, overlapped, over the top.
21. Wrap the whole thing in the plastic wrap and refrigerate.
22. Heat the oven to 425F.
23. Take about one-third of the puff pastry from the package and roll it out to a rectangle 1/8 inch thick and 1 inch larger than the base of the roast.
24. Transfer to a baking sheet.
25. Prick well with a fork and bake until brown and crisp, 12-15 minutes.
26. Let the pastry cool, then trim it to the size of the roast.
27. Take the beef from the refrigerator and unwrap it.
28. Brush the beef all over with some of the beaten egg, then place it on the pastry base.
29. Roll out the remaining pastry to a rectangle about 12 by 14 inches.
30. Use this to cover the beef, tucking the sides under the base and sealing the edges.
31. Brush with the rest of the beaten egg.
32. Place the Wellington on a baking sheet.
33. Bake for 40 minutes for rare to medium rare beef, and 45 minutes for medium.
34. Meanwhile, halve the parsnips lengthwise; if very large, cut them into quarters.
35. Trim out any woody centers.
36. Place a roasting pan over high heat and add the oil and butter.
37. Fry the parsnips until golden brown on all sides, then transfer to the oven and roast for 20 minutes, turning occasionally.
38. Take the parsnips from the oven.
39. Drizzle the honey over them and stir carefully until they are well coated.
40. Continue roasting for about 5 minutes.
41. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.
42. Put the parsnips in a large serving dish and spoon some of the honey glaze over the top to finish.

porcini, center, salt, butter, shallots, garlic, cremini mushrooms, thyme, chicken, flour, pastry, egg

Taken from www.cookstr.com/recipes/classic-beef-wellington-with-honey-parsnips (may not work)