Succulent Beef Wellington

• 10 ounces patty shells
• 4 pounds beef, tenderloin
• 2 cups mushrooms chopped
• 2 tablespoons butter
• 1 tablespoon cognac
• 2 teaspoons chives snipped
• 1 each egg yolks
• 1 tablespoon water

1. Allow patty shells to thaw 2 hours in refrigerator before rolling out.
2. If meat is quite long fold narrow end under to form a roast about 12 to 13 inches in length.
3. Place on rack in shallow roasting pan.
4. Sprinkle lightly with salt and flour.
5. Bake, uncovered, in 425 degrees F oven about 35 to 40 minutes.
6. Cool meat sufficiently to handle, about 20 minutes.
7. Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes.
8. Remove from heat.
9. Add pate, Cognac and chives.

patty shells, beef, mushrooms, butter, cognac, chives, egg yolks, water

Taken from recipeland.com/recipe/v/succulent-beef-wellington-46012 (may not work)