Beef Wellington with Liver Pâté

Pat the beef tenderloin dry with paper towels. Season with salt and pepper on all sides.

Heat a skillet with vegetable oil. Fry the meat until golden brown on all sides, 2–3 minutes per side. Let cool.

Coat the cooled meat generously with Dijon mustard on all sides.

Melt butter in a pan. Fry the chopped onion until soft.

Add chicken liver, cut into pieces, and quickly fry for 1–2 minutes, leaving it pink inside.

Transfer the onion and liver into a bowl. Pour red wine, port wine, and chicken broth into the pan.

Boil over high heat until it reaches a thick syrup consistency. Remove from heat and mix with onion and liver.

Blend the liver with foie gras in a blender until you achieve a uniform pâté.

Roll out the puff pastry sheet and cut out a circle. Blanch the spinach with boiling water and place it in the center of the circle.

Spread the liver pâté over the spinach. Lay the fillet, then cover with the second layer of dough.

Wrap the meat tightly, pinching the edges of the dough.

Put the pie in the refrigerator for 15–20 minutes. Preheat the oven to 200 degrees.

Make small cuts on the surface of the dough to allow steam to escape. Brush the surface with beaten egg yolk.

Bake in the oven for 25–35 minutes (time depends on the thickness of the cut).

Serve hot for a festive table.