Beef Wellington with oyster pate

Ingredients:

• 700–900 g beef tenderloin
• Salt and ground black pepper
• Vegetable oil
• 1 tbsp (15 g) butter
• 60 g shallots, finely chopped
• 1 clove garlic, finely chopped
• 120 g mushrooms, finely chopped
• 350 g canned shucked oysters, drained
• 1 tbsp. l. dry sherry
• 2 tbsp. fresh bread crumbs
• 1 sheet frozen puff pastry, thawed
• Flour for rolling out
• 1 egg, beaten with 1 teaspoon of water

Preparation:

1. Preheat oven to 230°C.
2. Season the tenderloin with salt and pepper and lightly coat with oil. Heat 1 tablespoon each of vegetable oil and butter in a large skillet over medium-high heat. Place the tenderloin in the skillet and lightly brown it on all sides, including the ends. Transfer the meat to a plate.
3. Add oil to the pan if needed, then add the shallots and garlic and sauté for 2-3 minutes. Add the mushrooms and cook for 2-3 minutes. Add the oysters and sherry and simmer until the oysters are opaque. Remove from heat and cool slightly. Drain off any excess liquid and combine the mixture with the breadcrumbs in a food processor. Process until smooth. Line a colander with several layers of cheesecloth and place the pâté in it. Let drain for 10-15 minutes. If the pâté seems too wet, lift the edge of the cheesecloth, twist it, and squeeze out the excess liquid.
4. Roll out the puff pastry on a lightly floured work surface into a 0.5 cm thick rectangle. Place a small amount of pâté in the center of the pastry and spread it to fit the tenderloin. Place the meat on the pâté; then cover the top and sides with the remaining pâté. Wrap the pastry around the tenderloin. Moisten the edge with water and seal. Trim the top layer of pastry at both ends and fold the ends over the sides of the meat, sealing them together. Carefully turn the tenderloin over, wrapped in pastry, and place seam-side down on a lightly greased baking sheet. Brush the surface of the pastry with beaten egg. Decorate the top of the roll with designs cut out from pastry samples. Brush the designs with beaten egg. Bake the beef Wellington in the pastry for 15-20 minutes, or until the pastry is golden brown. Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing.