Beef Wellington

1. 1

   Season meat with salt and pepper. In a heavy frypan quickly sear fillets on both sides. Remove from pan and set aside. Turn heat to low; add butter shallots, mushrooms and wine to pan. Cook and stir until all liquid is gone and mixture is very soft. Spead 1 tbls of pate over each fillet; then spread and pat 1/4 cup of mushroom mixture over pate. Carefully wrap each mushroom-topped fillet in pastry, rolling pastry to stretch as needed. Pinch edges to seal. Brush with beaten egg yolk. Bake in a 450 degree oven for 15 minutes.

* Per serving · 4 servings · Values may vary.

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