Recipe#1480

Title: Beef Wellington

Newsgroups: rec.food.recipes 
 From: elendil@mintir.new-orleans.la.us (Edward J. Branley) 
 Subject: Individual Beef Wellingtons 
 Message-ID: Q1YQtATGBh107h@mintir.new-orleans.la.us 
 Date: Sat, 22 Jan 94 15:32:16 -0600 

6 (5oz) fillets of beef
 1 cup chopped fresh mushrooms
 1 cup beef consomme'
 1/4 cup red wine
 1 (2 3/4 oz) tin pate de foie gras
 2 (10oz) packages frozen puff patty shells, thawed
 1 egg, well beaten
 salt and pepper to taste
 Salt and pepper fillets and brush both sides with a thin coating
 of vegetable oil; sear in a medium hot skillet for a few minutes
 on each side.  Remove from skillet , cool and chill in refreigerator
 about 15 minutes.  Meanwhile, cook the mushrooms in consomme' and
 wine until tender.  When done, mix drained mushrooms in pate' and
 add enough of the consomme and wine to make of spreading consistency.
 Spread mushroom/pate mixture over top of fillets and chill for 30
 minutes.  Preheat oven to 400F.  Separate the patty shells so that
 there are 2 for each fillet.  Press the pastry with fingers until
 flat.  Place each fillet on a round and bring up sides.  Top with
 the matching pastry round, pinching the dough until each fillet is
 completely covered with pastry.  Bake fillets 12 minutes for rare,
 16 minutes for medium, or 20 minutes for well done.  After baking
 them for 5 minutes, bursh them with egg to make them shiny and
 pretty.  Serve hot with Marchand de Vin sauce (see below).  Serves
 6.
 Marchand de Vin Sauce
 3 tbsp. butter
 2 tbsp. chopped green onion
 3 tbsp. flour
 1 cup beef consomme'
 1 tsp. tomato paste
 1/3 cup red wine
 salt and pepper
 2 tbsp. butter
 2 tbsp. chopped parsley
 Melt butter and add green onions.  Cook until clear; then add flour.
 Cook over medium heat, stirring constantly.  When the roux is brown,
 add the boiling consomme', stirring until the sauce thickens.  Turn
 down heat to simmer; add tomato paste and wine.  Cook over low heat
 for 20 minutes or until thick, stirring occaisionally.  Season with
 salt and pepper to taste.  Take off heat and swirl in butter and
 parsley.  Serve in sauceboat.  Makes 1 1/2 cups sauce.