The 'Original Pappy’s' Beef Wellington

Ingredients

• 4 lb fillet of beef, well-trimmed of silver skin
• 1 lb Mixed mushroom (Bella and White) finely chopped
• 2 stalks of leeks (white only) finely chopped
• 8 oz Pate of fois gras or other liver pate (softened)
• 2 sheets of Peppridge Farms puffed pastry
• 1 Tbs chopped thyme
• Salt and pepper
• 3 Tbs butter – unsalted
• 1-2 eggs
• 3 Tbs grape seed oil

Preparation

1. 1.Thaw and roll out puff pastry sheets to 1/4 thickness. Use flour as necessary. Combine sheets if needed for coverage of your filet using egg wash to attach separate sheets. Seam should run down the length of the filet.
2. 2.Measure and cut away extra pastry. Reserve for 'stars' or 'leaves' as an add-on.
3. 3.Salt and pepper filet. Sear all sides including the ends in a cast iron skillet with grape seed oil.
4. 4.Set aside to cool.
5. 5.In a separate skillet, add 3 tablespoons of butter. Sauté mushroom and leeks until dry with a tablespoon of fresh thyme. Low heat. Stir and let cool.
6. 6.Coat the browned filet with pâté. Apply mushroom leek mixture so the filet is completely coated.
7. 7.Place on your puff pastry and wrap. Seal with egg wash on the edges.
8. 8.Place filet seam side down in a baking pan. Brush entire pastry with egg wash. Cut 2 or 3 diagonal slits in the pastry.
9. 9.Chill for 1 1/2 hours.
10. 10.Bake at 400 degrees for 30 minutes. Reduce to 350 and bake for additional 10 minutes.
11. 11.Meat should register 120-125 on instant thermometer.
12. 12.Let rest for 15 minutes. Slice and serve!