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Beef Wellington (Prodigy)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF WELLINGTON (PRODIGY)
 Categories: Meats, Main dish
      Yield: 4 Servings
 
MMMMM--------------------------STUFFING-------------------------------
    1/2 lb Mushrooms
    1/2 md Onion
      2 tb Butter
           Salt and pepper to taste
      4 oz Canned foie gras pate

MMMMM----------------------------MEAT---------------------------------
      1 tb Oil
  1 1/2 lb Beef tenderloin
           Salt and pepper to taste

MMMMM-------------------------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.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM

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