Beef Wellington (Prodigy) Recipe

• 1/2 lb Mushroom
• 1/2 x Onion
• 2 Tbsp. Butter Salt and pepper
• 4 ounce Canned foie gras pate
• 1 Tbsp. Oil
• 1 1/2 lb Beef tenderloin Salt and pepper, to taste
• 1 pkt Frzn puff pastry

1. STUFFING: Puree the mushrooms and onions together in a food processor.
2. Heat the butter in a skillet over medium heat, add in the mushroom and onion mix and cook, stirring occasionally, till the mix is dry.
3. Add in salt and pepper to taste and mash in the pate.
4. Transfer the stuffing to a bowl and refrigeratein the refrigerator.
5. MEAT: Heat the oil in a skillet over high heat.
6. Add in the beef and sear on all sides.
7. Remove the beef from the skillet and sprinkle with salt and pepper.
8. Place in the refrigerator till cool.
9. ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle large sufficient to enclose the beef.
10. Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef.
11. Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to refrigeratefor at least 15 min.
12. COOK THE
13. WELLINGTON: Preheat oven to 425F.
14. Place Wellington in oven and immediately lower heat to 350F.
15. Roast for about 20 min.

mushroom, onion, butter, gras pate, oil, salt, pastry

Taken from cookeatshare.com/recipes/beef-wellington-prodigy-82684 (may not work)