Beef Wellington (Boeuf En Croute) Recipe

• Puff Paste Dough
• 5 lb Beef Fillet
• 1/3 c. Brandy Pate de Voilaille Duxelles
• 1 x Egg White French Egg Wash Sauce Perigueux

1. Preheat the oven to 425 degrees.
2. Prepare a double portion of Pate Feuilletee (Puff Paste Dough).
3. Rub the beef with butter.
4. USE A MEAT THERMOMETER.
5. Roast on a rack to an internal temperature of 120 degrees.
6. Remove the meat from the oven and flambe with the brandy.
7. Let the meat cold to room temperature.
8. Coat the meat thinly with the Pate de Volaille.
9. Roll out part of the Pate Feuilletee (Puff Paste Dough) into a rectangle about 1 1/2" longer and 1 1/2" wider than the meat.
10. Coat the dough with cooled Duxelles.
11. Center the fillet on the rolled out dough.
12. Roll out the remaining dough and shape it over the meat.
13. Seal the top and bottom parts of the dough together by pinching after brushing with egg white.
14. Brush the exposed surfaces of the dough with French Egg Wash. Place on a greased baking sheet.
15. Bake 10 min.
16. Reduce the oven temperature to 375 degrees.
17. Bake till the crust is golden brown (about 20 min).
18. Let the preparation stand for 15 min before serving.
19. Carve with a very sharp knife into 3/4" thick slices.
20. Serve with Sauce Perigueux.

dough, fillet, duxelles, egg

Taken from cookeatshare.com/recipes/beef-wellington-boeuf-en-croute-82697 (may not work)