Beef Wellington

Directions

1. 1
   +Bring beef stock to a boil then reduce heat and simmer for 2 hrs until 1-2 cups is left.
2. 2
   +Preheat oven to 350* F
3. 3
   +Trim the beef.
4. 4
   +Season with S & P
5. 5
   +Spread pate de foie gras around beef evenly.
6. 6
   +Mince the black truffle and sprinkle over foie gras and beef.
7. 7
   +Roll out puff pastry to 1/8th inch thick.
8. 8
   +Use egg wash on puff pastry seals and trim the excess off.
9. 9
   +Bake on a sheet pan for 35-40 minutes. Meat should be 125*-130*F
10. 10
    +Brush melted butter ontop.
11. 11
    +Allow to rest for 5 minutes.
12. 12
    +Slice first into 1/2 inch slices. Then add the demi-glace sauce.