1 (3 lb.) beef tenderloin,
trimmed, cut into 6 equal
2 Tbsp. vegetable oil
1 pkg. (17 1/4 oz.) frozen
puff pastry, thawed
4 oz. (1 1/4 c.) sliced
1/2 c. (5 1/2 oz.) fresh or
canned pate de fois gras
(goose liver pate)
3 Tbsp. butter
2 Tbsp. flour
1 1/2 c. veal stock or canned
4 Tbsp. butter, softened
Brown the meat on all sides in the oil in a 10-inch
skillet over high heat; let stand until room temperature, about
15 minutes. Meanwhile, roll out one sheet of puff pastry on a
lightly floured surface into a 14 x 14-inch square. Cut the
pastry into 4 equal portions. Repeat with the second sheet of
pastry. Spread each fillet with a generous tablespoon of the
paste (fois gras). Place fillets, pate side down, onto each of
6 pastry squares. Reserve remaining 2 pastry squares for
decoration, if desired. Wrap each fillet in pastry, pinching
ends firmly to seal. Place on a rimmed baking sheet. Cut a
steam vent in the top of each pastry with the tip of a knife.
Decorate with pastry cutouts, if desired. Bake in a preheated
425 degrees oven for 15 to 18 minutes or until lightly browned.
Meanwhile saute mushrooms in the 3 tablespoons butter in a
2-quart saucepan. Stir in flour and cook for 2 minutes. Add
broth. Stirring constantly, cook until boiling and thickened.
Remove from heat. Whisk in softened butter, a tablespoon at a
time, until incorporated. To serve, spoon sauce onto each of 6
plates; top with individual Wellingtons.
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