INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F. Season the tenderloin with salt and
pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil
is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from
the pan and cool. In a saute pan, heat the remaining olive oil. Add the
onions and saute for 2 minutes. Season with salt and pepper. Add the
shallots and saute for 1 minute. In a mini food processor, add the
mushrooms in batches and pulse the mushrooms a few times to finely chop the
mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the
red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes
or until most of the liquid as dissipated and the mixture is dry. Remove
from the heat and stir in the parsley. Reseason the duxelle if necessary.
Cool the duxelle completely.
Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear
the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the
pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and
add the port wine syrup. Set aside. To assemble; place the two sheets of
puff pastry together, vertically, sealing the ends and forming one big
piece of pastry. Lay the seared tenderloin in the center of the puff
pastry. Smear the duxelle over the top of the tenderloin. Lay the seared
Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff
pastry, tucking the sides in completely. Brush the entire tenderloin with
the egg wash and place on a baking sheet. Bake the tenderloin for about 30
to 35 minutes for medium rare, or until the pastry is golden brown. Remove
the tenderloin from the oven and allow to rest for 5 minutes before
serving. Serve the Wellington with a drizzle of the port wine sauce and
sprinkle with sauteed mushrooms.
Yield: about 8 servings
EMERIL LIVE SHOW #EMIA32
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

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