Beef Wellington - cooking recipe

Ingredients

2 1/2 lb. beef tenderloin (whole)
4 Tbsp. butter
1 small onion
1/4 lb. mushrooms
2 oz. pate de foie gras or 2 to 3 Tbsp. liver pate
salt to taste
pepper to taste
1 pkg. Pepperidge Farm puff pastry (17 1/4 oz.)
1 egg yolk
1 c. water
1 beef bouillon cube
1 to 2 Tbsp. red wine

Preparation

Spread beef with 2 tablespoons of softened butter.
Bake in 425\u00b0 oven for 15 minutes or until filet is brown all over.
Remove from oven and allow to cool completely.
Reserve pan juices.
Chop onion and mushrooms into fine pieces.
Saute in 2 tablespoons butter until tender.
Cook the liquid down and cool.
(Both of these may be done the night before.)