Instructions:

Servings: 4

4 each - 6 oz Filet mignons, seasoned and seared
1 tbsp. Garlic cloves, minced
2 tbsp. Shallot, minced
1/4 cup Leek, white part, minced
2 cups mushrooms, chopped
1/2 cup Fresh parsley, chopped
2 oz Madeira wine
2 oz Butter
4 slices Foie gras, seasoned and quickly seared
1/2 cup Bread crumbs
Salt and pepper

Puff pastry, rolled out 1 sheet
Flour 1 oz

Sauté the garlic, shallots, leeks and mushrooms in the butter. Deglaze pan with wine and reduce. Cool slightly then add chopped parley and enough bread crumbs to bind mixture to a spreadable consistency.

Roll out the puff pastry using a limited amout of flour. Cut into 4 equal squares. Place a piece of seared foie gras in center of each pastry square. Add a large spoonful of mushroom duxelles mix on top.

Place 1 seared filet mignon on top of foie gras and duxelles. Fold up the pastry and seal closed with water.

Place the 4 Wellington on parchment paper, seam side down and egg wash the pastry .

Bake in preheated 400 degree oven for 12-15 minutes until pastry is golden brown.

Rest Wellington for a few minutes before serving.