Beef Wellington

• Puff pastry thawed or pie crust
• 2 T butter
• 2T minced shallots or onion
• 1 1/2 pounds mushrooms minced or sliced
• 1 T flour
• 2 T cream
• 2 T madeira or port wine
• 1 T fresh parsley or 1 t dried
• 1/2 t salt
• 1/4 tsp pepper
• Filet 4 1/2-5 pounds
• 2T soy sauce
• 2T worcestershire
• Wine Sauce
• 1 mushroom minced
• 1/2 cup port
• 1 T cornstarch
• 2 T water
• 1 1/2 cup beef broth
• reserved juices from filet

1. Melt butter and saute onions and mushrooms. When brown and moisture cooked away, add flour. Lower flame and add rest. Cook 2 minutes to thicken and cool.
2. Bring filet to room temp and rub with soy and worcestershire.
3. Roll out pastry into 16x9" sheet, little longer and just over twice as wide as filet. Place pastry on cookie sheet and refrigerate for 1 hour
4. Preheat oven to 400 degrees
5. Spread 3 T butter or olive oil over filet. Roast 20-30 min depending on how rare you want beef.
6. Cool and reserve juices
7. 45 min before serving
8. Spread mushroom dressing down middle of pastry. Place filet top side down on mushrooms. Fold dough over to enclose meat. Place on cookie sheet or jelly roll sheet so seam is down.
9. Make criss cross design over top.
10. Brush with egg mixed with water.
11. Bake for 400 degrees for 35 minutes.
12. Sauce
13. Blend mushrooms and port
14. Mix cornstarch and water
15. cook broth with juices for 3-5 minutes
16. Combine all and stir until thickened.
17. Serve separately from beef.
18. Mix

pastry, t, t, mushrooms, t, t cream, t, t, salt, pepper, filet, t, t, sauce, mushroom, port, t, t, beef broth, filet

Taken from www.epicurious.com/recipes/member/views/beef-wellington-52817251 (may not work)