Beef Wellington

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef. Dotdash Meredith Food Studios

3 . Stage

Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely. Dotdash Meredith Food Studios

4 . Stage

Increase oven temperature to 450 degrees F (230 degrees C).

5 . Stage

Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool. Dotdash Meredith Food Studios

6 . Stage

Mix together paté and remaining 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture. Dotdash Meredith Food Studios

7 . Stage

Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center. Dotdash Meredith Food Studios

8 . Stage

Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk. Dotdash Meredith Food Studios

9 . Stage

Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. Set aside to rest. Dotdash Meredith Food Studios

10 . Stage

Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef. Dotdash Meredith Food Studios

11 . Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS