Beef Wellington - Rombauer Vineyards

Ingredients

• One 3-pound center-cut beef tenderloin roast, well trimmed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 1/2 cups Duxelles
• 5 ounces foie gras, Pâté de Campagne, Chicken Liver Pâté, or storebought liverwurst, mashed until smooth
• 3 tablespoons Madeira, sherry, or vermouth
• 1 pound puff pastry lightly chilled, or a 14 x 10-inch sheet frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water
• 1 tablespoon milk
• Sauce Maurette, Sauce Madeira, or Sauce Merchand du Vin