Beef Wellington Recipe

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Emeril Lagasse on Food Network


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1 cup port wine syrup

2 teaspoons chopped garlic

1/2 pound Foie Gras, sliced into 1-ounce slices

5 tablespoons olive oil

1 egg beaten with 1 tablespoon water

1 tablespoon finely chopped mushrooms, Sauteed in butter

4 cups assorted exotic mushrooms

1 cup minced onions

3/4 cup red wine

2 tablespoons minced shallots

1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)

2 pieces of frozen puff pastry

1/2 cup chopped parsley

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