Boef En Croute aka Beef Wellington Recipe

How to make it

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• Preheat the oven to 425 degrees.
• Prepare a double portion of Pate Feuilletee (Puff Paste Dough).
• Apply butter upon the beef.
• Roast on a rack to an internal temperature of 120 degrees.
• Remove the meat from the oven and flambe with the brandy.
• Let the meat cool to room temperature.
• Coat the meat thinly with the liver pate.
• Roll out part of the pastry dough into a rectangle about 1 1/2" longer and 1 1/2" wider than the meat.
• Coat the dough with cooled Duxelles.
• Center the fillet on the rolled out dough.
• Roll out the remaining dough and shape it over the meat.
• Seal the top and bottom parts of the dough together by pinching after brushing with egg white.
• Brush the exposed surfaces of the dough with French Egg Wash. Place on a greased baking sheet. Bake 10 minutes.
• Reduce the oven temperature to 375 degrees.
• Bake until the crust is golden (about 20 minutes).
• Let the preparation stand for 15 minutes before serving. Carve with a very sharp knife into 3/4" thick slices.
• Serve with Sauce Perigueux.