Beef Wellington

• Beef tenderlion trimmed 4# (1)
• Salt and Pepper TT
• Vegetable oil as needed
• Pate de foie gras 1/2 c
• Black truffle 2 tbl
• puff pastry 2#
• egg wash as needed
• Butter melted as needed
• Beef stock 1/2gal or 1-2c demi gl

1. +Bring beef stock to a boil then reduce heat and simmer for 2 hrs until 1-2 cups is left.
2. +Preheat oven to 350* F
3. +Trim the beef.
4. +Season with S & P
5. +Spread pate de foie gras around beef evenly.
6. +Mince the black truffle and sprinkle over foie gras and beef.
7. +Roll out puff pastry to 1/8th inch thick.
8. +Use egg wash on puff pastry seals and trim the excess off.
9. +Bake on a sheet pan for 35-40 minutes. Meat should be 125*-130*F
10. +Brush melted butter ontop.
11. +Allow to rest for 5 minutes.
12. +Slice first into 1/2 inch slices. Then add the demi-glace sauce.

salt, vegetable oil, gras, black truffle, pastry, egg, butter

Taken from www.epicurious.com/recipes/member/views/beef-wellington-50028408 (may not work)