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Ingredients

• 32 oz. of beef tenderloin (in one piece)
• Fresh or commercially made puff pastry
• 4 cups of scallions, chopped small
• 1 bunch of flat leafed parsley
• 3 cloves of garlic
• Half a tsp. of Dijon mustard
• olive oil
• Half a lemon
• salt and black pepper
• ---- For the Sauce ---
• 2 cups of demi glaze
• 3 cups of veal stock
• 1 cup of sweet port wine
• 1 cup of fresh morels
• 3 large shallots
• 6 sage leaves
• 3 tbls. of butter
• salt and white pepper

Description

This Simple Dish Differs Very Little From A Beef Wellington But Without The Mushrooms (they Will Appear Later In The Sauce), And It Looks A Wee More Pretty When Served.

Group Recipes