edgecombe

While having never made one, I myself am a fan of Alton Brown and use many of his recipes. Here is his recipe for Beef Wellington which includes foie gras.

1 pound white button mushrooms
1 tablespoons unsalted butter
1/4 cup finely chopped onions or shallots
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons dry sherry
1/2 teaspoon dried thyme
3 ounces pate de foie gras
2 pounds center cut tenderloin of beef or chateaubriand, chilled in freezer for 20 minutes
1 pound puff pastry
Flour for rolling out pastry
1 whole egg
1 tablespoon water

Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel, gather up the edges and twist to squeeze out as much liquid as possible.

Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.

Place a rack in the center of the oven and heat to 400 degrees F.

Combine the mushroom mixture and the foie gras in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.

Whisk the egg and water together in a small bowl and set aside.

On a lightly floured surface roll out the pastry to 1/4-inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package, seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small wholes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving

Yield: 4 to 6 servings

Does anyone have a recipe for Beef Wellington that they have actually tried? I have found a few on the internet, but would like to hear from someone who has actually made it. Also, if there are any restaurants that serve it in surrounding areas please list them. I have only had it once and loved it. I didn't think I would be a fan of foie gras , but it was just a light coating and really complemented the beef.