Pork Wellington - cooking recipe

Ingredients

2 lbs cremini mushrooms or 2 lbs portabella mushrooms
2 cups beef stock
3 egg yolks, beaten
1 whole egg
2 cups onions, matchsticked
3/4 cup red wine
1 bouquet garni (thyme,marjoram,sage,and rosemary)
1/4 lb butter
2 whole pork tenderloin
32 ounces frozen puff pastry

Preparation

Make Mushroom pate' by.
pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
Combine in skillet with next 7 ingredients.
Bring to low boil, stir and simmer until reduced to a wet paste.
While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
Season with Savory Roast Rub, or any other savory seasoning of your choice.
Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
Lay pork on top of pate'.
Spread other half of pate' over top of pork.
Pull sides of pastry up to cover all.
Paint edges and ends with egg wash and crimp to seal, then paint again.
Make 4 0r 5 2\"vent slits across top.
Brush with melted butter.
Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
Rest uncovered 20 minutes, slice in 1\" slices.
Serve with beef or veal cream demiglace.