How to make beef Wellington with pie crust

Beef wellington is a classic beef recipe. Watch this cooking how to video tutorial to learn how to spruce up your cooking skills with beef wellington. This beef steak wrapped in pastry dough is sure to impress all your friends at your next dinner party.

Ingredients for beef wellington:
* 4 lb. filet of beef, trimmed of fat
* 4 Tb. butter
* 4 chicken livers, trimmed and chopped fine
* 1/2 lb. mushrooms, cleaned and finely chopped (2 cups)
* 1/4 lb. cooked ham, finely chopped (1 cup)
* l garlic clove, minced
* 1 Tb. tomato puree
* 2 Tb. sherry
* 3 truffles (optional: for the more expensive taste)
* Puff Pastry to wrap filet

Note: two spatulas, serrated knife. Instructions

Preheat oven to 500 degrees. Roast the beef on a rack for ten minutes; remove from oven and allow to cool.

Reduce oven temperature to 375 degrees.

In two tablespoons of butter, saute the chicken livers. To the sauteed chicken livers, while stirring, add mushrooms, ham garlic, tomato puree, sherry and optional truffles.

Continue to cook over high heat, stirring constantly for approximately ten minutes until all the liquid evaporates.

On a lightly floured board, roll out a sheet of puff pastry large enough to encase the filet.

The pastry should have no holes and be thin but not transparent.

Lay the beef in the center of the pastry.

Pile the mushroom mixture on and around the beef.

Wrap the filet in the pastry, turning in the ends and firmly pressing all the seams together.

Using one or two spatulas, gently ease the filet onto a baking sheet, seam side down, taking care not to tear the wrapping.

(If desired, use another sheep of pastry to make shapes for decoration, placed on the dough.)

Brush the dough with 2 Tb. melted butter.

Bake 20 min., then raise the oven temperature to 450 degrees and bake 7-10 minutes more or until the pastry is golden brown.

Use a sharp serrated knife to cut slices, about 1-inch thick, trying to keep the crust intact.