Beef Wellington: Steak Fillet with Foie Gras & Mushrooms, Wrapped in Puff Pastry | Cooking with Kurt

Cooking with Kurt on location in London! Beef Wellington Recipe – steak fillet coated in pâté de foie gras and a duxelles made with mushrooms, all wrapped in a puff pastry! Guest Chef: Hans Bantilan Ingredients List: – 2.5 lbs…

Beef Wellington: Steak Fillet with Foie Gras & Mushrooms, Wrapped in Puff Pastry | Cooking with Kurt

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Cooking with Kurt on location in London! Beef Wellington Recipe – steak fillet coated in pâté de foie gras and a duxelles made with mushrooms, all wrapped in a puff pastry!

Guest Chef: Hans Bantilan

Ingredients List:

– 2.5 lbs beef fillet steak
– 1/4 cup + 1/2 cup + 2 tbsp butter
– ground black pepper (to taste)
– 2 shallots
– 1 lb. white button mushrooms
– 1 tsp salt (plus more, to taste)
– 1/3 cup cognac
– 2 sheets of puff pastry (defrosted)
– 2 slices of goose foie gras (about 2-3 oz)
– 1 egg (whites and yolk separated)
– 1/4 cup heavy cream

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