Beef Wellington
Ingredients
- 1 2 ½ to 3-pound beef tenderloin, trimmed of excess fat
- 2 teaspoons coarse salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 pound white mushrooms, stems removed, finely chopped
- ¼ cup dry sherry
- All-purpose flour, for dusting
- 1 pound frozen puff pastry, thawed, plus more for garnish if desired
- ¼ pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
- 1 large egg, lightly beaten
- Sea salt, or coarse salt, for sprinkling (optional)
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