Individual Beef Wellington
4 (6 oz.) portions trimmed beef tenderloin
2 tbsp. butter
4 tsp. finely chopped shallots
1/2 lb. mushrooms, finely chopped (2 c.)
1 tbsp. Burgundy wine
2 1/2 oz. can chicken or goose liver pate
17 1/4 oz. puff pastry dough (two 9x10 inch sheets), defrosted
1 egg yolk, beaten with 1 tsp. water
Season meat with salt and pepper. In a heavy frypan quickly sear fillets on both sides. Turn
heat to low; add butter, shallots, mushrooms and wine to pan. Cook and stir until all liquid
is gone and mixture is very soft.
Spread 1 tablespoon pate over each fillet; then spread and pat 1/4 cup of mushroom mixture
over pate. Carefully wrap each mushroom topped fillet in pastry, rolling pastry to stretch
as needed. Pinch edges to seal. Brush with beaten egg yolk. Bake in 450 degree oven for 15
minutes. Makes 4 servings.
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