Beef Wellington

By CarrieG

Ingredients

• 1 filet of beef
• 4-6 slices of side bacon
• 2 garlic cloves
• 1/2 pound liver pate
• 1/2 pound mushrooms(chopped finely and sauteed in butter
• salt,pepper and a little dry mustard mixed with garlic
• Cognac
• BRIOCHE DOUGH
• 1 cake yeast
• 1 tsp sugar
• enough Lukewarm MILK to make a soft dough-about 1 cup
• 1 whole egg and 5 additional egg yolks
• 3 c flour
• 1/3 c soft butter

Preparation

Step 1

Season to taste
Remove excess fat from filet
Season and rub with garlic mixture
Wrap in bacon
Roast for 45 min in a 375 oven
Remove bacon and cool
Mix the pate with mushrooms and brandy
Season to taste
Spread mixture over the filet
Roll out the brioche dough large enough to completely cover the filet
Seal well
Let rise for about 3/4 of an hour
Brush with egg yolk and bake for 30 min in a 400 oven,then reduce heat to 375 for 15 min
BRIOCHE DOUGH
Put the yeast into a large bowl
Add sugar and mix with a fork until it liquifies
Add 3/4 of the milk,salt eggs and yolks
Blend together
Add flour and mix it in
Get your hands into it and when you have it together add the soft butter
Mix for 10 min
Let rise until triple in size
Punch down and mix a bit
Now it is ready to be used
SERVE BEEF WELLINGTON WITH BEARNAISE SAUCE