Tell the men of the world, and, let them see by your example and spirit, that Christianity is not the gloomy thing they imagine – that a life of holiness is a life of real happiness – of happiness for time and for eternity. But, oh! tell them, there is something gloomy – the joy, which blazes for a moment like a dazzling meteor, and then vanishes forever – the hopes, which are dependent on worldly possessions and worldly pleasures.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	4	Servings

INGREDIENTS

1/2	lb	Mushrooms
1/2	md	Onion
2	tb	Butter
		Salt and pepper to taste
4	oz	Canned foie gras pate
1	tb	Oil
1 1/2	lb	Beef tenderloin
		Salt and pepper to taste
1	lb	Frozen puff pastry

INSTRUCTIONS

STUFFING
MEAT
WELLINGTON
STUFFING: Puree the mushrooms and onions together in a food processor. Melt
the butter in a skillet over medium heat, add the mushroom and onion
mixture and cook, stirring occasionally, until the mixture is dry. Add salt
and pepper to taste and mash in the pate. Transfer the stuffing to a bowl
and chill in the refrigerator. MEAT: Heat the oil in a skillet over high
heat. Add the beef and sear on all sides. Remove the beef from the skillet
and sprinkle with salt and pepper. Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle
large enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on the
beef. Wrap the pastry to enclose the beef and stuffing and place the
Wellington in the refrigerator to chill for at least 15 minutes. COOK THE
WELLINGTON: Preheat oven to 425F. Place Wellington in oven and immediately
lower heat to 350F. Roast for about 20 minutes.
Posted to MM-Recipes Digest  by Nancy <BNRead@worldnet.att.net> on 3 Feay,,
bruary 1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”