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Individual Beef Wellington

chef.jackson's picture
Ingredients
  Butter 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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