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BEEF WELLINGTON 20 oz. Filet Mignon 4 oz. Pate Foie Gras 1 (10 x 15-inch) puff pastry sheet 6 oz. Perigodine sauce Cut approximately a 20 ounce piece of tenderloin. Cook on broiler until brown. Lay out puffed pastry sheets. Cut two slices of pate for bottom of meat, two for top. Wrap pastry and decorate. Egg wash the pastry, and bake in oven to a degree of customer specification (all roast meats are checked with thermometer readings ONLY - not by sight only or guess work). Serve with Madeira sauce and truffles. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!