Beef Tenderloin Wellington | Recipies from San Antonio, TX Restaurants | San Antonio Restaurants | S
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Ingredients
- 1 ea. prime beef tenderloin, 5-7 lbs. cleaned and trimmed
- 1 lb. “A” grade foie gras
- 2 lbs. roasted mushroom duxelles, recipe follows
- 8-10 sprigs fresh thyme
- 3-4 sheets puff pastry, enough to totally encase the tenderloin
- 4 eggs, beaten
- salt
- freshly cracked black pepper
- marinade, enough to submerge the tenderloin - optional
- 4 c. Sauce Hollandaise or Béarnaise
- 5 lbs. mushrooms: crimini, oyster, chanterelle
- ½ c. extra virgin olive oil
- 2 c. merlot
- 10 sprigs thyme, picked and chopped fine
- 8 ea. shallots, finely chopped
- kosher salt
- freshly ground black pepper
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