Beef Wellington Recipe

• 4 (6 ounce.) portions trimmed beef tenderloin
• 2 tbsp. butter
• 4 teaspoon finely minced shallots
• 1/2 pound mushrooms, finely minced (2 c.)
• 2 tbsp. burgundy wine
• 2 1/2 ounce. can goose or possibly chicken liver pate
• 17 1/4 ounce. pkg. Pepperidge Farm puff pastry dough (two 9x10 inch sheets),
• defrosted
• 1 egg yolk beaten with 1 teaspoon water

1. NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a buffet party, use a whole tenderloin and double the remaining ingredients.
2. Season meat with salt and pepper.
3. In a heavy fry pan, quickly sear fillets on both sides.
4. Remove from pan and set aside.
5. Turn heat to low; add in butter, shallots, mushrooms and wine to pan.
6. Cook and stir till all liquid is gone and the mix is very soft.
7. Spread 1 Tbsp.
8. pate over the top of each fillet, then spread 1/4 c. of mushroom mix over pate.
9. Carefully wrap each mushroom topped fillet in pastry, rolling pastry to stretch as needed.
10. Healthy pinch edges to seal.
11. Brush with beaten egg yolk.
12. Bake in a 450 oven for 15 min.
13. Makes 4 servings.

trimmed beef tenderloin, butter, shallots, mushrooms, burgundy wine, goose, pastry, egg yolk

Taken from cookeatshare.com/recipes/beef-wellington-23660 (may not work)