Beef Wellington (Prodigy) Recipe

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   STUFFING: Puree the mushrooms and onions together in a food processor.

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   Heat the butter in a skillet over medium heat, add in the mushroom and onion mix and cook, stirring occasionally, till the mix is dry.

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   Add in salt and pepper to taste and mash in the pate.

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   Transfer the stuffing to a bowl and refrigeratein the refrigerator.

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   MEAT: Heat the oil in a skillet over high heat.

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   Add in the beef and sear on all sides.

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   Remove the beef from the skillet and sprinkle with salt and pepper.

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   Place in the refrigerator till cool.

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   ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle large sufficient to enclose the beef.

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    Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef.

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    Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to refrigeratefor at least 15 min.

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    COOK THE

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    WELLINGTON: Preheat oven to 425F.

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    Place Wellington in oven and immediately lower heat to 350F.

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    Roast for about 20 min.

* Per serving · 4 servings · Values may vary.