Beef Wellington

So this totally isn't like me.  I wouldn't necessarily consider myself a Beef Wellington person, plus I'm not much for cooking that requires lots of steps and time.  But it was Christmas dinner, and, well, we had Beef Wellington.  It was incredibly awesome.  But very, very rich and I wish I had used a smaller tenderloin.

I started off with the Serious Eats recipe here - http://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html.  I made a few changes.  First, I substituted pâté de campagne for foie gras.  Added in cold, rather than seared.  Second, I chilled everything to uniform temperature before anything touched anything else.  Finally, my egg wash was yolks only.  Really actually very easy to make this.