Name: Peek-A-Boo Beef Wellington
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1
Cuisine: British
Ingredients: 1 (4x8-inch) sheet frozen puff pastry; 1 (5 to 6 ounce) beef tenderloin steak; salt and freshly ground black pepper to taste; 3 tablespoons clarified butter, divided; 1 tablespoon olive oil; 4 large brown mushrooms, halved and sliced thin; 2 tablespoons thinly sliced shallots; 1/2 teaspoon fresh thyme leaves; 2 tablespoons sherry wine or brandy; 1 teaspoon sherry vinegar or wine vinegar; 3/4 cup beef bone broth; 1 tablespoon heavy cream; 1 tablespoon cold butter, cut in small pieces; 1 tablespoon smooth duck pate; 1 tablespoon slice truffle brie cheese; 1 teaspoon sliced chives

1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

2 Remove puff pastry from the freezer and allow to thaw on the countertop for about 5 minutes. While still partially frozen, use a 4-inch round pastry cutter to cut 2 circles of pastry; place on the prepared baking sheet. Use a fork to prick the dough all over.

3 Bake in the preheated oven for 15 minutes. Press pastry down with a spatula and flip over. Place back in the oven until deep golden brown, 10 to 15 minutes more. Transfer onto a cooling rack, and let cool completely before using.

4 Season steak generously with salt and pepper and set aside.

5 Add olive oil and 1 1/2 tablespoons clarified butter to a skillet set over medium-high heat. Add mushrooms and a big pinch of salt, and cook, stirring, until mushrooms have given up their liquid and have started to brown, 5 to 7 minutes. Add shallots; cook and stir until they soften. sweeten, and turn translucent, 3 or 4 minutes more. Turn off the heat and add thyme leaves. Transfer to a bowl and reserve until needed.

6 Place the skillet back on the stove over medium-high heat, and add remaining clarified butter. Once hot, sear steak for 3 to 4 minutes per side, or until it reaches your desired doneness [120 to 125 degrees F (49 to 52 degrees C) for rare to medium rare]. Transfer onto a plate, cover loosely with foil, and let rest for about 4 minutes.

7 Meanwhile, for pan sauce, pour sherry wine and vinegar into the skillet, and bring to a boil over medium-high heat. Boil until mixture reduces by half, 30 to 60 seconds. Pour in beef bone broth, and season with salt and pepper. Continue to boil until reduced to about 1/4 cup liquid, about 2 minutes. Reduce heat to low; add cream and butter, and stir or swirl the pan until emulsified into a smooth sauce. Turn off the heat and season to taste with salt and pepper.

8 Place rested steak on one piece of puff pastry, and top with 2 thin slices of pate. Spoon mushroom mixture over, and top with a thin slice of truffle brie. Spoon pan sauce over the top, garnish with a pinch of chives, and place second piece of puff pastry on top. Serve immediately.