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Green joined in and replied with this 11 years ago, 7 minutes later[^][v]#546,736
Yes!
Jon F. Kelly of Philadelphia (OP) replied with this 11 years ago, 3 minutes later, 11 minutes after the original post[^][v]#546,737
@previous (Green)
Ok here are my thoughts. First, get a nice filet steak. We are going to have to buy frozen puff pastry unfortunately since you cannot make your own. You will also have to obtain some foie gras and duxelles, but I bet you can find them, or you can make the duxelles yourself: not hard. My idea is that you coat the filet in the duxelles and foie gras, then wrap the puff pastry around in (having let it thaw). Now, here is the trick: we are going to cook it with steam. This will inevitably cause the puff pastry to become too moist, but fear not! So, you will need some sort of tray that allows the kettle steam to come up from the bottom, but condensed water to drain out. Place the concoction in that and cover it, and steam the hell out of it for probably about an hour, but you need to check on it from time to time. Now, while this is happening, blow the puff pastry with hot air from a hair dryer, which should help to keep it less moist. Use a meat thermometer, and get the filet inside to a temperature of about 140 F (will have to convert to C). I think you can do this!!
Green joined in and replied with this 11 years ago, 44 minutes later, 55 minutes after the original post[^][v]#546,739