Beef Wellington - cooking recipe

Ingredients

2 Tbsp. clarified butter
1 (2 to 3 lb.) butt tenderloin, trimmed (approximately 5 to 6-inches long)
Mushroom Pate (see recipe below)
salt and pepper
1 box Pepperidge Farm puff pastry sheets
1 egg, beaten

Preparation

Preheat oven to 400\u00b0.
Heat the clarified butter in a frying pan over medium heat.
Add the beef to the hot butter, searing it on all sides.
Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate.
Set aside.