Special Night, Beef Wellington for Two

Beef Wellington always reminds me of "The Two Fat Ladies". It was the first time I ever saw it prepared and I thought it looked so good. So we had a dinner party at our house and I made it, just like they did. Since that time it has become a meal we really enjoy and use often when entertaining at home. The prep is what takes time and can be done a day in advance. Sometimes I make the liver pate, but other times I buy it at the grocery store. Keeping it really easy. Here is my version which is very similar to "The Two Fat Ladies."

Ingredients: serves 2

2 4 oz pieces of beef tenderloin

1 sheet of Puff Pastry

4 oz. mushrooms

1 T chopped shallots

1 T minced fresh Thyme

1 T minced fresh Parsley

1 t butter

3 T white wine

Pate (the cognac and mushroom one is the one I like to use, you only need part and the rest may be used as an appetizer for another day)

Olive oil

Salt and Pepper

1 egg

Sauce:

Small package of Demi Glace

1 c red wine

4 oz. mushrooms

1 T minced shallots

1 T butter

Begin by thawing the Puff pastry sheet as directed on the package.

Season the beef with a little salt and pepper. Heat a pan over med high heat. Put 1 T olive oil in the pan and when it is hot, sear each side of the beef. Remove and put on a paper towel and allow to cool.

In another pan, heat 1 T olive oil and 1 t butter together. When butter is foaming add the mushrooms with a little salt and let them cook. When they are begin to brown add the shallots, continue to saute until the shallots are soft. Add the white wine and the fresh herbs, stir and allow the liquid to evaporate. When the mushrooms are cool, put them in a mni food processor and chop fine. Set aside.

Roll out the puff pastry and cut it in half. This is the half that you will use for the Wellingtons. Cut this in 1/2 again. You will need enough in each piece to wrap the Wellingtons.

To assemble, Put the beef in the center of the puff pastry. Cut a piece of pate to cover the Beef. It should be about 1/4 inch thick. Top the pate with 1/2 the mushroom mixture. Gather up the four corners and bring to the middle and twist. It should appear like a bow on top.

Make an egg wash by beating the egg with 1T water. Brush over the top and sides of each Wellington. This is ready to bake or to be put into the fridge. If storing in the fridge then cover with plastic wrap. Store the egg wash as well since you will need to brush these again before baking.

To bake: preheat the oven to 400. Bake for 20 minutes. The tops and sides should be lightly brown. If not, then turn the oven up to 425 and bake an additional 5 minutes.

Remove from the oven and let rest for 10 minutes.

Sauce:

Over medium heat, melt the butter and add the shallots and the mushrooms. Cook until the mushrooms and shallots are soft. Add the red wine and bring to a boil. Add the demi glace and stir, breaking it up. Turn to med low and continue to heat until sauce is thick and the wine has cooked off. Season with salt and pepper. (This may also be made 3 days ahead and stored in the fridge. Heat gently on top of the stove or in the microwave before serving.)