Recipe#1490

Title: Beef Wellington 06

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Beef Wellington 
 Date: 6 Feb 1998 00:04:23 -0700 
 Message-ID: <00a301bd3017$c0ff9bc0$a99bfacd@default>

Yield: 4 servings
 1/2 lb mushrooms
 1/2 md onion
 2 tb butter
 salt and pepper to taste
 4 oz canned foie gras pate
 1 tb oil
 1 1/2 lb beef tenderloin
 salt and pepper to taste
 1 lb frozen puff pastry
 Puree the mushrooms and onions together in a food processor. Melt
 the butter in a skillet over medium heat, add the mushroom and
 onion mixture and cook, stirring occasionally, until the mixture
 is dry. Add salt and pepper to taste and mash in the pate.  Transfer
 the stuffing to a bowl and chill in the refrigerator.
 Heat the oil in a skillet over high heat. Add the beef and sear on
 all sides. Remove the beef from the skillet and sprinkle with salt
 and pepper. Place in the refrigerator until cold.
 Roll out chilled puff pastry into a rectangle large enough to
 enclose the beef. Spread the dough with a generous layer of stuffing,
 place the beef on top and spoon another bit of stuffing on the
 beef. Wrap the pastry to enclose the beef and stuffing and place
 the Wellington in the refrigerator to chill for at least 15 minutes.
 Preheat oven to 425F. Place Wellington in oven and immediately
 lower heat to 350F. Roast for about 20 minutes.