Beef Wellington With Cheese And Mustard

It is not persecution alone that we ought to fear, not those forces that in open warfare range abroad to overthrow and defeat the servants of God. It is easy enough to be on one’s guard when the danger is obvious; one can stir up one’s courage for the fight when the Enemy shows himself in his true colors. There is more need to fear and beware of the Enemy when he creeps up secretly, when he beguiles us by a show of peace and steals forward by those hidden approaches which have earned him the name of the 'Serpent.'… Those whom he has failed to keep in the blindness of their old [pagan] ways he beguiles, and leads them up a new road of illusion. He snatches away people from within the Church herself, and while they think that coming close to the light they have now done with the night of the world, he plunges them unexpectedly into darkness of another kind. They still call themselves Christians after abandoning the Gospel of Christ and the observance of His [moral] law; though walking in darkness they think they still enjoy the light.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	English		1	Servings

INGREDIENTS

2	lb	Fillet or sirloin of beef
3	oz	Butter
2		Onions, finely chopped
10	oz	Button or wild mushrooms
2	lb	Puff pastry
8	oz	Chicken liver pate
8	oz	Lancashire cheese, crumbled
4	T	English mustard
1		Egg, lightly beaten
1		Salt
1		Freshly-ground black pepper

INSTRUCTIONS

Trim the fat from the beef and season well with salt and black pepper.
Melt the butter in a large frying pan, add the beef and seal on all
sides, cooking for at least 10 minutes. Remove the beef from the pan
and set aside. Add a little more butter to the pan and cook the  onions
and mushrooms until all the moisture has evaporated. Allow to  cool.
Preheat the oven to 200C/400F/gas 6.  Roll out the pastry to a large
rectangle and put on to a greased  baking sheet. Spread the onion and
mushroom mixture on to the centre  of the pastry and put the beef on
top of the mixture. Top the meat  with a layer of pate, cheese and
mustard.  Brush the edges of the pastry with the beaten egg. Fold and
seal the  pastry, pressing down on the edges. Make some flowers and
leaves with  the leftover pastry to decorate, then brush the whole
parcel with  beaten egg.  Bake in the centre of the oven for 20
minutes, then lower the heat to  180C/350F/gas 4 for a further 15
minutes until golden brown.  For a normal beef wellington, simply omit
the cheese and mustard.  DISCLAIMER=A9 Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Posted to MM-Recipes Digest V4 #6 by "N.J.Smith"
<frwyprof@mediaone.net> on Feb 10, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6998 Calories From Fat: 4177 Total Fat: 466.6g Cholesterol: 1382.7mg Sodium: 4957.8mg Potassium: 1225.9mg Carbohydrates: 546.6g Fiber: 38.8g Sugar: 17.3g Protein: 160g