Individual Beef Wellington
|Garlic||2 Clove (10 gm), smashed|
|Beef fillets||4 (Thick)|
|Canned foie gras||4 Ounce, mashed (1 Can)|
|Frozen puff pastry||17 1⁄4 Ounce (1 Package, Or Make Your Own)|
Melt butter in a heavy frying pan and toss in garlic cloves, stirring so they won't burn; remove.
Sear steaks quickly, turning once, and remove.
You don't want to cook the meat.
Season with salt and pepper and cool.
Spread 1 oz. of pate de fois gras on each filet.
Roll out pastry according to package directions and cut into four 8" squares.
Place each filet in the middle of a square of pastry, pate side down.
Bring edges up over filet, moisten with water to seal, and place, seam side down, on a baking dish sprayed with Pam.
Prick with a fork.
Bake in a 425° oven 10 minutes for rare, 400° 15 minutes for medium, or 375° 20 minutes for well done.