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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.)
2 tbsp. burgundy wine
2 1/2 oz. can goose or chicken liver pate
17 1/4 oz. pkg. Pepperidge Farm puff pastry dough (two 9x10 inch sheets),
defrosted
1 egg yolk beaten with 1 tsp. water

NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a buffet party, use a whole tenderloin and double the remaining ingredients.

Season meat with salt and pepper. In a heavy fry pan, quickly sear fillets on both sides. Remove from pan and set aside. Turn heat to low; add butter, shallots, mushrooms and wine to pan. Cook and stir until all liquid is gone and the mixture is very soft.

Spread 1 tablespoon pate over the top of each fillet, then spread 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 a 450 oven for 15 minutes. Makes 4 servings.

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