Marlene - here is a simple recipe for your Beef Wellington. If you don't already have a sauce recipe picked out, please let me know and I'll be happy to post one for you - this is one time to make one from scratch, not using canned beef broth.

Your guests sure are lucky! Good luck and Merry Christmas!

Beef Wellington
Serves 8

3 to 3-1/2 lb. completely trimmed tenderloin of beef (trimmed weight)
21/2 TBL Butter
3 TBL shallots, finely minced
12 oz. mushrooms, minced (use crimini, portabello or white button mushrooms)
6-8 oz. Smooth liver pate
1 lb. Puff pastry (plus a little extra for making decorations, if desired - the Pepperidge Farm frozen pkg. is the right size, but if you can buy real-butter puff pastry from your bakery, use it instead!)
2 eggs mixed with 1 TBL cold water, beaten

If the tenderloin has a tapered end, fold it under to make the tenderloin the same thickness through the whole length, and use kitchen string to tie the folded end in place.

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 20 to 30 minutes, or until the thermometer registers 120°F. Cool completely and remove string. Skim the fat from the pan juices and reserve the pan juices to use in your sauce.

Meanwhile, cook the shallots and mushrooms in the butter in a large saute pan until the mushroom juices have exuded and then dried out. Season with salt and pepper. Cool and blend with the pate.

On a lightly floured surface, roll out the puff pastry to a large rectangle about 13 x 18 inches, large enough to completely enclose your piece of meat. If you are using the Pepperidge Farm puff pastry, you will have to press the 2 pieces together to make one piece - use a little water to help seal.

Spread the pate-mushroom mixture evenly over the outside of the meat. Place the meat in the center of the puff pastry. Brush the edges of the pastry with the egg.

Fold the pastry edges over the long way first and seal edges very well. Fold the ends up overtop, using a little of the egg to help seal.

Place the wrapped tenderloin seam-side down on a jelly roll pan - you may have to place it on a diagonal to make it fit. Cut decorative shapes from the remaining puff pastry, if desired, and place on top using a little egg wash to help make them stick. Brush the entire outside of the puff pastry with the remaining egg wash, and place in the refrigerator for at least 1 hour.

Preheat the oven to 400F and bake the beef for 30 minutes. Then reduce heat to 350F and continue baking for another 5-10 minutes or so, until the meat registers 130F on your meat thermometer (for medium-rare, which is how this cut of meat is served. The temerature will rise another 5-8 degrees while it is resting after it is removed from the oven). Allow to rest for 10 minutes before cutting to serve.