Brown trimmed tenderloin on all sides which has been painted with melted sweet butter on a very hot grill. Allow to cool. Make a duxelle or buy a pate.

In a processor, pulse until a coarse paste: 1 lg. onion, chunks 4 shallots, chunks

Saute in sweet butter until all the liquid has evaporated. Add 1 tablespoon flour; lower the heat and add 2 tablespoons cream, 2 tablespoons Madeira, 1 tablespoon parsley. Season with salt, pepper, and 1/8 teaspoon fresh nutmeg. Refrigerate.

Roll out a sheet of purchased puff pastry approximately 9/16-inch; place on a jelly roll pan and refrigerate.

Preheat oven to 400 degrees. Spread duxelle down the center of the pastry the same length as the filet. Place the meat top side down on the duxelle. Fold the dough over to enclose the meat completely and turn the wellington onto a clean jelly roll pan so that the seam is on the bottom.

Make a criss-cross design over the top with a sharp knife. Brush with egg wash (1 egg yolk beaten with 1 tablespoon water). Bake at 400 degrees for 35 minutes. Watch to see that the pastry does not burn. Should be served with a bearnaise sauce.