Beef Wellington

Ingredients

• 2 12 lb beef tenderloin whole
• 4 Tbsp butter
• 1 small onion
• 14 lb mushrooms
• 2 oz pate de foie gras or 2 to 3 Tbsp liver pate
• salt to taste
• pepper to taste
• 1 pkg Pepperidge Farm puff pastry 17 14 oz
• 1 egg yolk
• 1 c water
• 1 beef bouillon cube
• 1 to 2 Tbsp red wine

Directions

1. Spread beef with 2 tablespoons of softened butter
2. Bake in 425 oven for 15 minutes or until filet is brown all over
3. Remove from oven and allow to cool completely
4. Reserve pan juices
5. Chop onion and mushrooms into fine pieces
6. Saute in 2 tablespoons butter until tender
7. Cook the liquid down and cool
8. Both of these may be done the night before