3 lbs tenderloin or rib eye roast
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 T sherry
1/4 cup chopped parsley
Pastry (enough for two double crust pies) or 1 package frozen puff pastry
4 oz liver pâté
1 egg, beaten
Preheat oven to 425°F . Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120°F. Remove from oven, let stand 30 minutes.
Sauté mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool.
Roll pastry into 18" x 14" rectangle about 1/4 inch thick. Spread pâté over pastry leaving 2" margin. Spoon mushroom mixture down centre of pastry. Place roast, top side down, on mushrooms.
Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg.*
Bake at 425°F for 30 minutes. Cool 10 minutes before carving.
* Wellington may be prepared to this stage earlier in the day and kept refrigerated.