Beef Wellington

4 ANGUS BEEF TENDERLOIN (4 OZ EACH)
1 CAN OF FOIE GRAS (8 OZ CAN)
1 CUP OF BOTTOM MUSHROOMS
4 GREY SHALLOTS
SALT AND FRESH PEPPER FROM THE MILL
3 EGG YOLKS
1 LB OF PUFF PASTRY (OR 1 PUFF PASTRY SHEET 8" X 12")
1 PINCH OF SUGAR
BUTTER AND OIL FOR COOKING

In a frying pan with oil and butter at medium heat, add the seasoned beef tenderloin and sear it for 3 minutes on each side, then set aside and let them cool off. Meanwhile, wash the mushrooms, peel the shallots and process them in a food cutter until chopped finely. In a frying pan with butter, sauté the mushroom mixture. Keep stirring to avoid burning. Let it cook at low heat until dry. Set aside to cool off.

Roll the puff pastry about ¼ inches thick; cut into 4 equal squares. Brush each square of puff pastry with egg yolk (also called egg wash). Then add a tablespoon of the mushroom mixture of the middle of each square and a slice of foie gras terrine over the mushroom mix. On the top of each foie gras, put the beef tenderloin; then cut the puff pastry in the form of a large cross. Close 2 sides and then the last 2 sides of the puff pastry. Once done it will be looking like a parcel.

Repeat the same as above for each beef. Put them on a buttered oven tray; brush four beef Wellington with egg yolk (or egg wash). Take a small fork and make a design on each beef Wellington (see picture). Cook in a preheat oven at 350◦F for about 30 minutes. Serve hot with truffle sauce.

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