Beef Wellington

• 3-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 2 tablespoons shortening
• 12 to 14 tablespoons cold water
• 1 pound fresh mushrooms, finely chopped
• 1/4 cup chopped green onions
• 1/4 cup butter, cubed
• 2 teaspoons all-purpose flour
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1/4 cup beef broth
• 1/2 cup finely chopped fully cooked ham
• 2 tablespoons minced fresh parsley
• 4 to 4-1/2 pounds beef tenderloin roast
• 1 large egg, beaten
• 2 tablespoons sesame seeds

1. For pastry, combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a firm ball forms. Wrap and chill for 30-60 minutes.
2. In a skillet, saute mushrooms and onions in butter for 18-20 minutes or until liquid has evaporated. Stir in the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. In a bowl, combine ham and parsley; stir in mushroom mixture. Cover and refrigerate.
3. Place tenderloin on a greased rack in a shallow roasting pan. Sprinkle with remaining salt and pepper. Bake, uncovered, at 425u0b0 for 30-35 minutes. Remove from the oven; let stand 20-25 minutes. Reduce heat to 400u0b0.
4. On a lightly floured surface, roll pastry into a 19x14-in. rectangle. Moisten edges. Spread filling to within 1 in. of edges. Place tenderloin in center of pastry; fold short sides of pastry over meat. Fold long sides over top; pinch seams to seal.
5. Place seam side down on greased
6. . Add decorative cutouts if desired. Brush with egg; sprinkle with sesame seeds. Bake, uncovered, at 400u0b0 for 30-35 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.

flour, salt, cold butter, shortening, cold water, mushrooms, green onions, butter, flour, salt, pepper, beef broth, fully cooked ham, parsley, beef tenderloin, egg, sesame seeds

Taken from www.tasteofhome.com/recipes/beef-wellington/ (may not work)