Foie Gras Beef Wellington Recipe

Name: Foie Gras Beef Wellington Recipe
Total time: 155 min
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

altonbrown.com

An indulgent dish, Alton Brown's beef Wellington recipe is a juicy beef tenderloin wrapped in flaky puff pastry with foie gras, mushrooms and thyme.

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Food processor
Instant-read thermometer
Rolling pin
Pastry brush
Saute pan
Kitchen towel
Mixing bowl
Whisk
Wooden spoon
Chef's knife
Baking sheet
Parchment paper
Stove
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Refrigerator

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