Beef Wellington Recipe

• 2 to 2 1/2 lbs. center cut of beef tenderloin or possibly equivalent cut of tender beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 ounce.) sheet or possibly ready-to-use frzn puff pastry or possibly 1 (10 ounce.) pkg. frzn patty shells, thawed
• 1 (4 1/2 ounce.) can of pate' (optional)
• 2 ounce. sliced fresh mushrooms or possibly duxelles (optional)
• 1 egg, beaten

1. Season beef with salt and pepper and sear on all sides in a very warm skillet; remove and allow to cold.
2. Thaw pastry according to package directions and roll out on a floured surface till roughly 3 times the size of the beef.
3. Spread pate over top and sides of beef; then cover with sliced mushrooms or possibly duxelles.
4. Place beef, pate-side down in center of pastry.
5. Fold dough around meat, encasing meat without overlapping; trim off excess pastry.
6. Healthy pinch seams together firmly to seal and brush with beaten egg.
7. Place seam-side down in a 13 x 9 x 2 inch baking dish.
8. Decorate with dough trimmings shaped into leaves, braids and so forth to enhance appearance.
9. Bake 40 min at 400 degrees for medium beef.
10. Allow to cold 10 min before carving.
11. Serves 6.

center, salt, pepper, pastry, pate, mushrooms, egg

Taken from cookeatshare.com/recipes/beef-wellington-23628 (may not work)