Filet of Beef Wellington With Foie Gras

I cup foie gras,
substitute with duck liver or chicken livers cooked and pureed ,
1 filet of beef,
should feed 6-7 guest.
You loose about 1&1/2 inches from both ends before you see rare meat.
Since I made 2 wellington I use 6 lbs. of white mushrooms and 1 c. foie gras,
I offered both bearnaise and bordelaise sauces.
place temperature stick through the center at the thick end horizontal to the filet 130 degrees for rare