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Individual Beef Wellingtons

6 (5oz) fillets of beef
1 cup chopped fresh mushrooms
1 cup beef consomme'
1/4 cup red wine
1 (2 3/4 oz) tin pate de foie gras
2 (10oz) packages frozen puff patty shells, thawed
1 egg, well beaten
salt and pepper to taste

Salt and pepper fillets and brush both sides with a thin coating
of vegetable oil; sear in a medium hot skillet for a few minutes
on each side. Remove from skillet , cool and chill in refreigerator
about 15 minutes. Meanwhile, cook the mushrooms in consomme' and
wine until tender. When done, mix drained mushrooms in pate' and
add enough of the consomme and wine to make of spreading consistency.
Spread mushroom/pate mixture over top of fillets and chill for 30
minutes. Preheat oven to 400F. Separate the patty shells so that
there are 2 for each fillet. Press the pastry with fingers until
flat. Place each fillet on a round and bring up sides. Top with
the matching pastry round, pinching the dough until each fillet is
completely covered with pastry. Bake fillets 12 minutes for rare,
16 minutes for medium, or 20 minutes for well done. After baking
them for 5 minutes, bursh them with egg to make them shiny and
pretty. Serve hot with Marchand de Vin sauce (see below). Serves
6.


Marchand de Vin Sauce

3 tbsp. butter
2 tbsp. chopped green onion
3 tbsp. flour
1 cup beef consomme'
1 tsp. tomato paste
1/3 cup red wine
salt and pepper
2 tbsp. butter
2 tbsp. chopped parsley

Melt butter and add green onions. Cook until clear; then add flour.
Cook over medium heat, stirring constantly. When the roux is brown,
add the boiling consomme', stirring until the sauce thickens. Turn
down heat to simmer; add tomato paste and wine. Cook over low heat
for 20 minutes or until thick, stirring occaisionally. Season with
salt and pepper to taste. Take off heat and swirl in butter and
parsley. Serve in sauceboat. Makes 1 1/2 cups sauce.

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