Beef Wellington
"I know, I know, I said that this blog didn't have "fancy" recipes, but consider this one of my exceptions. I was first introduced to Beef Wellington when I went to Fleming's Steakhouse a few..."
INGREDIENTS
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4 thickly cut filet mignons ((6-ounce ))
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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1 tablespoon olive oil
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4 slices goose or duck liver, or pork country-style pate ((1-ounce ))
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8.6 ounces frozen puff pastry (1 sheet), thawed
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Mushroom Duxelles (recipe follows)
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1 large egg beaten with 2 teaspoons water to make an egg wash
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1 tablespoon unsalted butter
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2 tablespoons minced shallots
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½ teaspoon minced garlic
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10 ounces button mushrooms (wiped clean, stemmed, and finely chopped)
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¼ teaspoon salt
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1/8 teaspoon freshly ground white pepper
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2½ tablespoons dry white wine
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