Foie Gras Beef Wellington Recipe | Alton Brown

Ingredients

• 1 pound white button mushrooms
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped onions or shallots
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon dry sherry
• 1/2 teaspoon dried thyme
• 3 ounces pate de foie gras
• 2 pounds center-cut tenderloin of beef or chateaubriand, chilled in freezer for 20 minutes
• 1 (16- to 17-ounce) package frozen puff pastry, thawed
• Flour for rolling out pastry
• 1 large egg
• 1 tablespoon water