*  Exported from  MasterCook  *

                             BEEF WELLINGTON

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STUFFING-----
     1/2   lb           Mushrooms
     1/2   md           Onion
   2       tb           Butter
                        Salt and pepper to taste
   4       oz           Canned foie gras pate
                        -----MEAT-----
   1       tb           Oil
   1 1/2   lb           Beef tenderloin
                        Salt and pepper to taste
                        -----WELLINGTON-----
   1       lb           Frozen puff pastry

  STUFFING: Puree the mushrooms and onions together in a food processor. Melt
  the butter in a skillet over medium heat, add the mushroom and onion
  mixture and cook, stirring occasionally, until the mixture is dry. Add salt
  and pepper to taste and mash in the pate. Transfer the stuffing to a bowl
  and chill in the refrigerator.
  MEAT: Heat the oil in a skillet over high heat. Add the beef and sear on
  all sides. Remove the beef from the skillet and sprinkle with salt and
  pepper. Place in the refrigerator until cold.
  ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle
  large enough to enclose the beef. Spread the dough with a generous layer of
  stuffing, place the beef on top and spoon another bit of stuffing on the
  beef. Wrap the pastry to enclose the beef and stuffing and place the
  Wellington in the refrigerator to chill for at least 15 minutes.
  COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven and
  immediately lower heat to 350F. Roast for about 20 minutes.
 


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