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Tenderloin Of Beef Wellington
4 pound
filet mignon
1/4 pound of butter
1 tablespoon of salt
1/2 teaspoon of freshly ground pepper
1/2 cup of diced celery
2 onions, chopped
3 tablespoons of chopped parsley
1 bay leaf
1/8 teaspoon of rosemary
1 cup of chicken broth
1 truffle, chopped
2 cups of pate de foie gras
Pastry for 2 pie crusts
1 egg yolk, beaten |
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Trim filet; spread with butter, salt and pepper. Place in flat roasting pan, add celery, onions, parsley, bay leaf and rosemary. Roast at 450ºF. for 25 minutes. Remove from pan, cool. Add broth, truffle and 1/4 cup of pate to roasting pan. Cook over low heat 15 minutes, scraping bottom thoroughly. Spread remaining pate on cooled filet. Roll pastry 1/8 inch thick, wrap around filet. Trim edges, moisten with water and press firmly together. Place on baking sheet, brush with egg yolk. Bake at 450 for 20 minutes or until browned. Slice, serve sauce separately. Yield 8 - 10 servings
 
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