Beef Wellington with Oyster Pate

  • Pin It
  • print

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 to 2 lb tenderloin
Salt and pepper
Vegetable oil
1 tablespoon butter
2 ounce peeled shallots, finely chopped
1   clove garlic, finely chopped
4 ounce mushrooms, finely chopped
12 ounce shucked May River Oysters (or the best oysters available in your area), drained
1 tablespoon dry sherry
2 tablespoon fresh breadcrumbs
1   sheet frozen puff pastry, thawed
1   egg, beaten with 1 teaspoon water





Preheat the oven to 450 degrees.  Rub the tenderloin with salt and pepper and brush it lightly with oil.  Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends.  Remove the meat from the pan and set aside.  Melt the butter over high heat; add the shallots and garlic and saute for 2 to 3 minutes.  Add the mushrooms and saute for 2 to 3 minutes longer.  Add the oysters and sherry, and cook until the oysters are opaque.  Remove from the heat and allow to cool slightly.  Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor.  Process until well blended and nearly smooth.  Line a colander with several layers of cheesecloth and spoon the pate into it.  Allow to drain for 10 to 15 minutes.  If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.

Roll the puff pastry dough out on a lightly floured surface to form a rectangle less than 1/4 inch thick.  Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin.  Place the meat on the pate, then cover the top and sides of the meat with the remaining pate.  Wrap the pastry around the tenderloin, overlapping the edges to form a seam.  Moisten the edges with water and pinch lightly to seal.  Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before.  Carefully turn over the pastry wrapped tenderloin and place seam-side down on a lightly greased baking sheet.  Brush with the beaten egg.  Decorate the top with designs cut from the pastry scraps, if desired.  Brush the cutouts with beaten egg.  Bake the tenderloin for 15 to 20 minutes, or until the pasty is golden brown.  Remove from the oven and let stand in a warm place of 10 minutes before carving.

Show: Paula's Home Cooking
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

My Recipe Box |

Paula's Upcoming Schedule

  • August 27: Paula Deen Live! Nashville, TN

    Come see Paula’s live show at the TPAC: Andrew Jackson Hall in Nashville, TN and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Tennessee Performing Arts Center here!
    Sponsored by Springer Mountain Farms.

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule