Individual Beef Wellingtons

• 8 (4 ounce) filet mignon
• 2 tablespoons olive oil
• 2 packages puff pastry
• 8 ounces liverwurst or 8 ounces pate
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped
• 2 eggs, beaten
• 2 tablespoons butter
• 1 onion, chopped
• 1 13 cups mushrooms
• 2 tablespoons flour
• 12 teaspoon tomato paste
• 12 teaspoon sugar
• 23 cup red wine (I prefer Bordeaux)
• 1 14 cups beef broth

1. Brown filets in olive oil.
2. Cut pastry into 8 squares (8 inches by 8 inches).
3. Combine liverwurst (or pate) with parsley and chives.
4. Coat the filets in the liverwurst mixture and place on pastry squares.
5. Brush the pastry with egg and fold over the filet; brush the exterior with remaining egg.
6. Place the Wellingtons on a baking sheet and bake 25 minutes at 400 degrees.
7. Meanwhile, melt the butter and cok the onion and mushrooms.
8. Add flour, tomato paste, sugar, wine, and broth and simmer for 10 minutes.
9. Serve the suace over the Wellingtons.

filet mignon, olive oil, pastry, pate, parsley, chives, eggs, butter, onion, mushrooms, flour, tomato paste, sugar, red wine, beef broth

Taken from www.food.com/recipe/individual-beef-wellingtons-33061 (may not work)