Beef Tournedos Wellington

Beef

1. In a non-stick skillet over high heat, brown the beef tournedos in oil for two minutes on each side and then brown the bacon around them. Let cool on a rack, then transfer to a plate and refrigerate uncovered for one hour. Clean the skillet.

Mushroom duxelles

1. Using a food processor, coarsely chop the shallots and garlic. Add mushrooms and pulse until they look like coarse breadcrumbs.
2. In the same skillet over high heat, add butter and cook the mushroom mixture with thyme for 5 minutes or until the water has evaporated from the vegetables. Deglaze with Madeira and reduce until dry. Continue cooking until the mixture is lightly browned. Stir in breadcrumbs and set aside on a plate. Let cool, then refrigerate.

Assembly

1. Beat egg and milk with a fork in a small bowl. Set the egg wash aside.
2. On a flour-dusted work surface, roll out the dough into a rectangle and cut it into several smaller rectangles in order to wrap each tournedos individually. From the shortest edge of the rolled-out dough, spread the duxelles into a rectangle the width of the tournedos. Line up the liver pâté slices halfway up the duxelles layer.
3. Using a basting brush, spread the mustard over the entire surface of the tournedos. Place them on the pâté slices. Wash the basting brush.
4. Brush the remaining pastry surface with the egg wash. Fold the bottom of the dough over the tournedos. The strip of liver pâté should be on top of the tournedos, and the pastry joint should be below it. Seal the dough at the ends.
5. Wrap the beef tournedos Wellington tightly in plastic wrap. Refrigerate for 1 hour.
6. Place the rack in the centre of the oven. Preheat oven to 220 °C (425 °F). Line a baking sheet with parchment paper.
7. Remove the plastic wrap from the beef tournedos Wellington and place them on the baking sheet, pastry joint facing down. Using the tip of a knife, make closely spaced thin cuts on top of the dough without cutting through it. Brush with egg wash.
8. Bake for 10 minutes. Reduce temperature to 200 °C (400 °F) and continue baking for 15 minutes or until a thermometer inserted in the centre of the meat reads 40 °C (104 °F).

Madeira sauce

1. Meanwhile, soften the shallot in 30 mL (2 tbsp) of butter in a small saucepan over medium heat. Deglaze with Madeira and let reduce until almost dry. Add the veal stock. Bring to a boil over high heat and let the sauce reduce by half. Season with salt and pepper. Keep warm. Just before serving, whisk in the remaining butter.
2. Serve the beef tournedos Wellington with garlic mushrooms and green beans.