Preparation

Make the duxelles

• 热黄油和石油在一个10英寸的锅low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture, about 15 minutes. Season with a pinch of salt and a few grinds of pepper. Stir in the parsley; then transfer to a small bowl and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for up to 2 months.)

Begin the Madeira sauce

• 将6杯的汤料煮沸在12英寸的煎锅中用中高温煮沸，直到将20至25分钟煮至2杯。加入马德拉座，继续煮沸，直到将液体再次降低至2杯，约5分钟。调味，用盐和胡椒粉调味。（可以在提前1天之前准备酱汁。在惠灵顿服务之前完成酱汁。）

Make the crêpes

• 在一个大碗中，搅拌面粉和盐。在中心钻一井，在鸡蛋中断裂，然后加入1/4杯牛奶。轻轻搅拌鸡蛋和牛奶，逐渐掺入面粉。在剩余的牛奶中慢慢搅拌以使面糊光滑。（此时可以覆盖面糊，并将其搁置长达一个小时。）将黄油用中低温融化10英寸的煎锅。盘子旋转涂上黄油；将多余的黄油倒入一个小碗中。搅拌1汤匙。融化的黄油进入面糊。保留其余的，以涂在薄饼之间的锅里。 Increase the heat to medium high and pour 1/4 cup of the batter into the skillet. Swirl so the batter thinly and evenly coats the base of the pan.

  Cook until the crêpe is spotted with brown on the underside, about 1 minute, then flip and cook the other side until lightly browned, 30 seconds to 1 minute more. Repeat with the remaining batter, greasing the pan off the heat as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You’ll need 4 crêpes.

组装并烘烤惠灵顿

• Remove the beef from the refrigerator about an hour ahead so it has time to lose its chill. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beef until it is evenly browned all over (don’t worry about the ends), 2 to 3 minutes per side. Transfer the beef to a baking sheet and cool.In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste.

  将4个薄饼放在干净的工作表面上，将它们重叠，足以给您13×13英寸的大致平方表面。将pâté混合物点在薄饼上，然后使用偏移刮刀将其均匀地散布在薄饼的表面上。

  Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place. Trim off any excess crêpe at the ends.

  If using store-bought puff pastry that’s packaged as 2 sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.

  On a lightly floured surface, roll out the puff pastry to a 13×16-inch rectangle (for store-bought puff, roll in the direction of the seam).

  Transfer the wrapped beef to the center of the pastry and tuck any crêpes that have come loose back into place. Bring the pastry up around the beef, smoothing out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry similarly at the ends.

  Lightly grease a large baking sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.)

  At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F.

  Brush the Wellington with the remaining beaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for 10 minutes.

  同时，完成酱汁：用中火在12英寸的煎锅中加热调味料。当它开始煮沸时，将热量降低至低，并一次将黄油搅拌几块。不要让它沸腾。调味，用盐和胡椒粉调味。

  将惠灵顿切成薄片，并与酱汁一起食用。

Make Ahead Tips

There are several components to a Beef Wellington, but you don’t have to make them all in one day. Here’s how to spread out the work:

前2天（或最多2个月）：制作并冷却（或冷冻）牛肉汤，杜塞尔和泡芙糕点。

提前1天：开始马德拉酱。做薄饼。如有必要，解冻牛肉汤，涂料和泡芙糕点。

Up to 5 hours ahead: Let the beef sit out at room temperature for 1 hour before searing.

Up to 4 hours ahead: Sear the beef; assemble and chill the Wellington.

Up to 1-1/2 hours ahead: Let the Wellington sit out at room temperature before baking.

Up to 1 hour ahead: Bake the Wellington and let it rest before carving.

服务前：完成马德拉酱。