Beef Wellington Recipe

• Beef tenderloin
• Salt
• Pepper
• Butter
• 1 garlic clove
• 1 (7 ounce.) can of pate de foi gras or possibly 1 (1 ounce.) can chicken livers
• Pie pastry
• 1 egg yolk

1. Rub tenderloin with crushed garlic clove.
2. Smear with butter and season with salt and pepper.
3. Bake at 450 degrees for about 20 min.
4. (It should be removed from oven when it still needs 15 min more to cook to reach the desired degree of doneness.)
5. Cold and then cover with pate.
6. Set in center of dough which has been rolled out to 1/8 inch thickness.
7. Cover tenderloin with pastry pinching edges together.
8. Use remaining dough to create leaves of flowers etc.
9. to decorate the top.
10. Brush with beaten egg yolk.
11. Return to oven for another 15 min till crust is a golden.

tenderloin, salt, pepper, butter, garlic, pate, pie pastry, egg yolk

Taken from cookeatshare.com/recipes/beef-wellington-23430 (may not work)