BEEF WELLINGTON
 Serving Size : 2
 
 Ingredients
 
 8-10 oz  cleaned and trimmed Beef   tenderloin
 2      oz   liver pate
 2      oz   mushroom duxelle
 1      sheet prepared puff pastry
 2     oz  seasoned oil of your choice
 1     split and baked  tomato
 2     portions  steamed  broccoli
 2     portions steamed and buttered  baby carrots
 2     portions parsley potato
 4    oz  rich beef flavored brown sauce
 1    raw egg                       
 This is an impressive and elegant dish and, like so many others, there are
many ways you may present it. The common factors in the many different
preparations are .. tenderloin wrapped in puff pastry.. the pate and
mushroom contained within and three vegetables to accompany it.
The puff pastry may be purchased in a frozen state from your local food  market.

You want sheets large enough to wrap the meat and other ingredients, possibly 6"x4".
The liver pate is also available prepared and may be quite expensive...goose liver pate is generally used but I just buy chicken livers and put together my own.
It is cheaper and has worked very well for me...

Mushroom duxelle is made from the chopped stems of mushroom and chopped shallots with seasonings and set to reduce in white wine until almost dry. 
Make a simple egg wash to brush the pastry before baking, just add
 a touch of water to the egg and beat it until it drips off the whip like water..

  You cook the tenderloin rare and place onto the center of your
  pastry sheet, spread the pate over the meat and then spread the duxelle and
  wrap it with the pastry and bake it until golden brown at about 375
  degrees

The meat should be cooked med to rare, place some of your sauce in the
  center of a large platter and surround the beef with the vegetables and
  potatoes.
You are ready to slice and serve, pour sauce over slices after
  serving...
  For the sauce I like to use a basic brown sauce with burgundy and
  tarragon..