The best Christian has not always a joyous day. Our sins make sorrows needful – our lack of watchfulness may bring disquietude and doubt, and, instead of “rejoicing in the Lord,” our hearts may be filled with despondency and gloom. Christian! if you have not this joy “abiding” in you now, you have cause for alarm; for, be assured, it is suspended, not from any lack of love on the part of your Savior, nor from any forgetfulness of you by the Holy Spirit, but, because you yourself have become less watchful, in guarding the citadel of the heart.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Beef	8	Servings

INGREDIENTS

4	lb	Beef tenderloin; trimmed, and chain removed
5	tb	Olive oil
1	c	Minced onions
2	tb	Minced shallots
4	c	Assorted exotic mushrooms
2	ts	Chopped garlic
3/4	c	Red wine
1/2	c	Chopped parsley
1/2	lb	Foie Gras; sliced 1-oz slices
1	c	Port wine syrup
2		Pieces Frozen puff pastry
1		Egg; beaten with
1	tb	Water
1	tb	Finely-chopped mushrooms; sauteed in butter
	8	servings.

INSTRUCTIONS

Preheat the oven to 350 degrees. 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 has dissipated and the mixture is dry. Remove
from the heat and stir in the parsley. Re-season 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. This recipe yields
Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK -
(Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2,
1998

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