1 4-pound beef tenderloin, trimmed
Kosher salt and freshly ground pepper, to taste
olive oil , as needed
8 ounces pâté de foie gras
2 pounds puff pastry
egg wash, as needed
Trim 3 to 4 inches of the tail from the tenderloin.Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool. Spread the surface of the tenderloin with the pâté de foie gras. Roll the puff pastry dough into a rectangle approximately 3/16 inch thick and large enough to wrap around the entire tenderloin. Turn the tenderloin over and place it lengthwise, pâté side down, in the center of the pastry. Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and trimming off any excess. Transfer the Wellington to a baking sheet lined with parchment paper, placing the seam side down. Brush the surface with egg wash. Bake the Wellington in a 350°F oven until the center reaches 130°F, approximately 40 minutes, the crust holds in steam and heat, enhancing the effect of carryover cooking.