Classic Beef Wellington
|Oil||1 Cup (16 tbs) (As Needed)|
|Water||2⁄3 Cup (10.67 tbs)|
|Pate de foie gras||4 Ounce (Fresh American Duck Liver)|
|Truffles||4 Medium, diced|
|Milk||1⁄2 Cup (8 tbs)|
1) Lightly spread oil on the fillet, then lightly season with salt and pepper. Place in a baking pan and bake in a preheated oven at 450 degrees for 45 minutes.
2) Mix the butter, flour, salt and sugar together. Mix the egg yolks with the water and slowly add them to the dry mixture until dough is formed. Roll the dough until it is the proper size to encircle the fillet.
3) Remove cooked fillet and cover with the pate de foie gras and diced truffles. Place the beef on top of the dough, rolling the dough around the edges of the fillet so that it is completely surrounded.
4) Blend 1 egg yolk with milk and lightly brush on top of the dough. Place in oven for 15 to 20 minutes or until the dough turns a golden brown.