Beef Wellington (Grandma'S, Mostly)

• 1 3 1/3 lb. beef filet
• Bacon strips
• 2 tbsp cognac
• 1/2 lb. Pate
• 3/4 lb. mushrooms, chopped fine (or chopped truffles)
• Dough:
• 1/2 c. butter
• 1/2 c. shortening
• 4 c. flour
• 1 egg, lightly beaten
• 1/2 c. ice water
• 1 tsp. salt

1. Make dough, wrap in waxed paper until cold. Roll oblong to 1/4".
2. Season filet with salt and pepper and wrap with bacon strips. Bake in 450 oven 15-30 minutes until thermo reaches 120. Cool.
3. If using mushrooms, cook in 2-3 tbsp. butter until dry. Cool completely.
4. Rub pate over beef.
5. Wrap filet in dough. Brush with egg. Bake 400 until dough is brown, about 30 minutes. Reduce heat to 350 if meat isn't done. Meat should reach 130. Let rest.

beef filet, bacon, cognac, mushrooms, butter, shortening, flour, egg, water, salt

Taken from www.epicurious.com/recipes/member/views/beef-wellington-grandmas-mostly-52967221 (may not work)