8 (4 or 5 oz. ea.) filet Mignon
1 1/3 tsp. salt
1/4 plus a pinch of pepper
2/3 cup chopped onion
2/3 cup chopped carrots
2/3 cup chopped celery
1/3 cup plus 2 tbsp. vegetable oil
3 tbsp. brandy
1 cup red wine
3/4 tsp. fines herbs
1 1/3 tbsp. butter
mushroom filling (recipe below)
pastry (recipe below)
3 egg yolks
3 tsp. water
2 2/3 cups beef broth
1 1/3 tbsp. tomato paste
2 2/3 tbsp. cornstarch
1/3 cup Madeira or other sweet wine
diced fresh mushrooms
carrot curls
celery fans
fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Sprinkle filets with salt and pepper, and place in a shallow dish. Sauté onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place fillets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.

MUSHROOM FILLING:

2 2/3 lb. fresh mushrooms, finely chopped
1/3 cup minced green onion
3 tbsp. butter
1/3 cup Madeira or other dry sweet wine
salt and pepper, to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Sauté mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.

PASTRY:

4 cups all-purpose flour
2 tsp. salt
1 cup chilled butter plus 2 tbsp. cubed
1/3 cup shortening, chilled
1/2 to 2/3 cup ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9x6-inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together (trim excess pastry if necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture.

Bake at 400°F for 25 minutes or until golden brown.

Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.