Chef's Quick Tip: Beef Wellington

This week, Rob Moss, Owner of Washington Prime and Executive Chef Armando Sanchez show Tina Redwine how to make Beef Wellington. 
8 Oz. Mushroom Duxelle (See Below)
(4) 8 Oz. Filet Mignon
Puff Pastry
For the Mushroom Duxelle
8 Oz. of Duck Pate
8 Cups of Mushrooms
4 Oz. of Mixed Herbs (Parsley, Rosemary, Thyme)
Pinch of Salt and Black Pepper
1) Season the filets with salt and black pepper. In a very hot pan, add a little cooking oil and sear the steak on each side for 2 minutes to brown, then let cool.
2) Roll out the puff pastry and cut into 6 inch squares.
3) Spread 2 Oz. of the mushroom duxelles on the middle of each piece of puff pastry and then place the filet on top.
4) Now wrap the filet completely in the puff pastry, leaving the seam side of the pastry face down.
5) Brush the top of the wellington with a little butter and season with salt.
6) Place the wellingtons on the corners of a baking sheet and cook for 20-25 minutes at 400 degrees or until the pastry is browned.