main dishes

Beef Wellington with Whiskey Gravy

Makes 6 to 8 servings

Layered with an earthy mushroom spread and wrapped in crispy puff pastry, this comforting main is our idea of perfection.

2 tablespoons vegetable oil
1 (2- to 3-pound) center-cut beef tenderloin, fat trimmed
3½ teaspoons kosher salt, divided
1¼ teaspoons ground black pepper, divided
3 tablespoons unsalted butter
1 pound fresh mushrooms, minced (about 3 cups)
1 cup finely chopped onion (about 1 small onion)
1 tablespoon tomato paste
3 tablespoons whiskey
1 tablespoon finely chopped fresh thyme
1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
1 large egg, lightly beaten
Whiskey Gravy (recipe follows)

1. Place a wire rack inside a rimmed baking sheet.

2. In a large cast-iron skillet, heat oil over medium-high heat. Sprinkle beef all over with 2½ teaspoons salt and 1 teaspoon pepper. Add beef to pan; cook until seared on all sides, 1 to 2 minutes per side. Transfer to prepared rack; drain, and let cool to room temperature. Refrigerate until completely cooled.

Meanwhile, in the same skillet, heat butter over medium heat. Add mushrooms, onion, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper; cook, stirring frequently, until most of liquid has been released and evaporated, 10 to 12 minutes. Add tomato paste; cook, stirring constantly, until it begins to stick to bottom of pan, 3 to 4 minutes. Add whiskey and thyme; cook, stirring constantly, until evaporated, about