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Beef Wellington
Yield: 4 servings

1/2 lb mushrooms
1/2 md onion
2 tb butter
salt and pepper to taste
4 oz canned foie gras pate

1 tb oil
1 1/2 lb beef tenderloin
salt and pepper to taste

1 lb frozen puff pastry

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.

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.

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.

Preheat oven to 425F. Place Wellington in oven and immediately
lower heat to 350F. Roast for about 20 minutes.


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