Beef Wellington cooked perfectly while wrapped in puff pastry, ham and the most amazing mushroom duxelles made with cognac duck liver pate mousse.
Place a cast iron skillet over high heat, once hot add two tablespoons of olive oil and sear the fillet on all sides until well browned. After adding the filet, let it brown for about 1 minute, gently lift up one end just a bit to see if it browned, if no, cook for 1 more minute.
Once browned, remove the filet from the pan, place it on a plate and let it cool. Drain excess fat from the pan.
Add them to the pan on medium heat. Cook, stirring often and allowing the mushrooms to release their moisture. You will have to cook them for about 5-8 minutes, the end result should look like a mushroom paste.
Lay out the slices of ham onto the plastic wrap so that they overlap, basically creating a rectangular out of ham. Spread the mushroom mixture over the ham.
Place the beef filet in the middle, roll the mushrooms and ham over the fillet, using the plastic wrap. Wrap it tightly, twist the ends of the plastic wrap to secure and refrigerate for 20 minutes.
Roll out the puff pastry sheets onto a baking sheet covered with parchment paper.
Unwrap the fillet from the plastic wrap, cut it in half so you have two 1lb pieces and place each in the middle of the puff pastry dough sheets.
For a medium-rare roast, test it with an instant read meat thermometer. Pull out of the oven at 125-130°F for medium rare.