Beef Wellington

• 1 1/2 Pounds Beef Tenderloin
• 3 Tablespoons Olive Oil
• 1 Sweet Onions – Large
• 2 Tablespoons Shallots – Minced
• 2 Cups Portobello Mushrooms – Chopped
• 2 Cups Shitake Mushrooms – Chopped
• 2/3 Cup Red Wine
• 1/2 Pound Duck Pate
• 1 Cup Port Wine Syrup
• 2 Sheets Puff Pastry Dough
• 1 Eggs
• 1 Tablespoon Water

Directions

Preheat oven to 350°. Slice tenderloin into 6 slices. Heat 1 T olive oil in a small pan. One at a time, sear the tenderloin slices on each side. Remove from pan and cool.

In a large saute pan, heat remaining olive oil. When hot, add onions and saute for about 2 minutes. Add shallots and cook for 1 minute longer. Process mushrooms in food processor until finely chopped. Add to onions and shallots. Saute for 2 minutes. Add the red wine and bring to a boil. Simmer for 5 minutes. Remove from the heat and allow to cool.

Slice the duck pate into 6 slices. Place on a plate and pour some of the port wine syrup over them. Set aside. Roll out the pastry dough and cut squares large enough to wrap each of the tenderloin slices. In each square, place one tenderloin slice, smear with onion/mushroom mixture, and top with a slice of duck pate. Seal the pastry around the meat. Beat egg with 1 T water and brush each pastry packet. Place all 6 pastry packets in a 9x13 pan and bake uncovered for 30 minutes. Drizzle some port wine sauce over the beef wellingtons and serve with remaining port wine sauce on the side.

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