few changes made in the recipe of beef wellington.

Beef Wellington with sauce Madere:

Preparation:
2. Peel and chop shallots. Chop mushrooms and parsley. Saute shallots, mushrooms and parsley in butter.

Assembly:
Rollout a portion of puff pastry. Stuff duxelle in the seared meat, place in the pastry and spread pate maison on top. Fold pastry neatly to seal and decorate with the remaining pastry. Egg wash and bake at 375oF for minutes or until pastry is cooked and golden brown.