4 lbs. whole beef tenderloin
2 tbsp. soft butter
2 tbsp. brandy
Salt and pepper
1 lb. fresh mushrooms
2 tsp. lemon juice
4 tbsp. butter
1/2 c. finely chopped scallions
1/2 c. dry sherry
1/2 c. minced parsley
Salt and pepper to taste
2 lbs. puff pastry
1 egg, beaten
1 tbsp. water

PREPARING MEAT: Preheat oven to 425 degrees. Tie heavy string at several pints around tenderloin to maintain its shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix 2 tablespoons soft butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 20 minutes.

When done, remove meat to another rack to cool. Let stand until barely warm to touch, about 30 minutes. Remove string and pat dry with a paper towel. Trim away any thick fat.

MUSHROOM FILLING (DUXELLES) : Finely chop mushrooms and sprinkle immediately with lemon juice to maintain their light color. In a small skillet, melt the remaining 4 tablespoons butter and add mushrooms, scallions, dry sherry and parsley. Cook, stirring with a wooden spoon, until the onion is tender and all liquid is absorbed. Salt and pepper to taste. Cool.

ASSEMBLING WELLINGTON: On a pastry cloth or lightly floured board, roll out pastry into a rectangle about 3/8 inch thick. It should be large enough to encase the meat, at least 12x18 inches. Spread the duxelles over pastry, pressing in firmly. Leave an inch margin on all sides. Place meat, top side down, in middle of pastry. Wrap pastry around meat and seal seams and ends securely, moistening edges with water if necessary. Place on an ungreased baking sheet, seam side down.

Roll out left-over pastry and cut out small designs to suit your creativity; flowers, stars, holly, etc. Use them to decorate the top of the Wellington. Wrap the Wellington in plastic film and refrigerate until 1 hour before baking.

FINAL BAKING: Let the Wellington stand at room temperature 1 hour before baking.

Preheat oven to 400 degrees. Mix beaten egg and water and brush over all of pastry to ensure a high gloss. Bake the Wellington for 30-35 minutes or until pastry is golden brown. Let stand 15 minutes before placing on a warmed serving platter. Garnish attractively with parsley or watercress.

Carve the Wellington in 3/4 inch slices and accompany it with a gravy boat of Rossini Sauce. To complete the menu, we suggest a carrot dish or Celery Almondine, fresh asparagus.

ROSSINI SAUCE:

1/2 c. butter
3 tbsp. flour
1 c. beef stock
5 peppercorns
1 bay leaf
1 clove
2 tbsp. brandytbsp. red wine

In a saucepan, melt butter and stir in flour with a whisk. Brown. Stir in beef stock until smooth. Add the remaining ingredients and simmer 5 minutes. Remove the bay leaf and clove before serving. Serve with Beef Wellington.