Beef Wellington (Filet of Boeff en Croute) | Tante Marie's Kitchen

Ingredients

• 1 beef tenderloin (or whole filet)
• olive oil
• coarse salt
• freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons shallots (or scallions)
• 2 pounds mushrooms, minced
• 1/2 cup Madeira (or dry port)
• 3 ounces foie gras (or chicken liver pate)
• 2 tablespoons finely chopped trufles (optional)
• 1 pound puff pastry
• 1 egg, separated
• 1 tablespoons cream
• 1/2 cup Madeira
• 1 cup (or more) beef stock
• 2 teaspoon arrowroot