Deconstructed Beef Wellington - Andrew Zimmern

Ingredients

• 2 sheets puff pastry, frozen is fine
• 2 tablespoons butter
• 2 shallots, diced
• 8 oz Cremini mushrooms, sliced
• 8 oz button mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons fresh Tarragon
• 3/4 cup sliced almonds, toasted in the oven
• 1 minced shallot
• 1/4 cup brandy
• 3 tablespoons sherry or Madeira
• 2 sprigs fresh thyme
• 1/3 cup heavy cream
• 4 tablespoons green peppercorns in brine
• 1 teaspoon Dijon mustard
• Chives
• 6 ounces torchon foie gras (I get mine from www.dartagnan.com or locally from Lowry Hill Meats here in Minnesota)
• 4 portions of beef tenderloin 6-7 ounces each
• Salt/Pepper to taste
• 3 tablespoons butter
• 2 sprigs each fresh thyme and rosemary
• 3 whole garlic cloves, gently smashed