Beef Wellington
Ingredients
- Four 6-ounce cuts filet mignon
- 1 Cup veal demi glace
- 2 Tablespoons chopped truffles (optional)
- 4 baked phyllo rounds
- 24 fingerling potatoes
- 3 Cups duck fat, or olive oil
- 4 sprigs thyme
- 2 shallots, thinly sliced
- 4 cloves garlic, crushed
- 2 Tablespoons butter
- 3 Tablespoons canola oil
- Salt and freshly ground black pepper, to taste
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