Ingredients:
 

Quantity	Description
2 lb.	beef tenderloin, trimmed
2 tbs	oil
1 package	frozen puff pastry
4 Tbs	canned pate de foie gras
1 egg	slightly beaten
1 1/2 cup	demi-glaze (purchased as a dry mix)

1. Preheat oven to 425 degrees.
2. Add the oil to a hot skillet, heat to almost smoking. Sear the meat in the pan on all sides.
3. Let the meat cool and then cut into equal size filets.
4. On a lightly floured work surface roll the thawed pastry into a 14-by-14-inch sheet. Cut into individual 7-by-7-inch squares to wrap the meat.
5. Spread each square with a tablespoon of pate. Place a filet onto each square. Wrap each, envelope style by gathering the opposite corners. Pinch the ends firmly. Place each Wellington seam side down on a well buttered pastry sheet. Cut a vent in each one. Decorate with bits of the scraps left from the pastry.
6. Brush with beaten egg.
7. Bake for 10 minutes at 425 degrees.
8. Reduce the heat to 350 and bake for another 5 minutes. The filets will be rare to medium rare. Bake longer for more well done meat. Baking too long will darken the crust too much.
9. Reconstitute the demi-glaze according to package directions. Bring the demi-glaze to a boil. Reduce slightly. Place in a double boiler to keep warm before using.

To serve place 2 or 3 tablespoons of Madeira sauce on each plate. Top with a Wellington. The pastry will be a bit soggy on the bottom but this is OK.

Top the Wellington with demi-glaze.

As a substitute for the pate you may make a mushroom Druxelle.