Beef Wellington

Anyone who has watched Hell's Kitchen knows about WELLINGTONS.  They're either great or terrible.  All you need is a word or two from Gordon Ramsay to know what is what.  Here is a recipe we may try at some point.  Don't forget to get your puff pastry at Trader Joe's.  Unless, you have a couple of days and nothing to do!

2 1/2lbs beef tenderloin
2 tbsp. butter, softened
2 tbsp. butter
1 onion, chopped
1/2 C. sliced fresh mushrooms
2oz. liver pate
2 tbsp. butter, softened
salt and pepper to taste
1 17.5oz. pkg. frozen puff pastry, thawed
1 egg yolk, beaten
1 10.5oz. can beef broth
2 tbsp. red wine

Preheat oven to 425 degrees.  Place beef in a small baking dish, and spread with 2 tbsp. softened butter.  Bake for 10 to 15 minutes, or until browned.  Remove from pan, and allow to cool completely.  Reserve pan juices.

Melt 2 tbsp. butter in a skillet over medium heat.  Saute onion and mushrooms in butter for 5 minutes.  Remove from heat and let cool.

Mix together pate and 2 tbsp. softened butter, season with salt and pepper.  Spread pate over beef.  Top with onion and mushroom mixture.

Roll out the puff pastry dough, and place the beef in the center.  Fold up, and seal all the edges, making sure the seams are not too thick.  Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Bake at 450 degrees for 10 minutes, then reduce heat to 425 degrees for 10 to 15 more minutes, or until pastry is a rich golden brown.  Set aside and keep warm.

Place all reserved juices in a small saucepan over high heat.  Stir in beef stock and red wine; boil for 10 to 15 minutes or until slightly reduced.  Strain and serve with beef.