Recipe - Beef Spectacular

4 Filet mignon
3 tablespoon Butter
1/3 cup Cognac
1 pack Frozen puff pastry
1 Egg white, lightly beaten
1 Egg yolk
1 teaspoon Milk

STUFFING
One half cup Butter
1 small Onion,finely chopped
1 pound Mushrooms, cut or sliced up

SAUCE
One fourth cup Butter
One half cup Chopped onion
One half cup Chopped carrot
2 tablespoon Chopped parsley
One half teaspoon Thyme
1 Bay leaf
One fourth cup Flour
2 One half cup Beef bouillon
1 cup White wine
1 tablespoon Tomato paste
Salt and pepper

Prepare sauce first.Melt butter in saucepan.Add onions,carrots,
parsley,thyme and bay leaf.Cook over low heat,stirring constantly, until
vegetables are soft. Remove from heat and stir in flour.Return to heat and
cook,stirring constantly,until mixture begins to brown.Stir in bouillon and
wine; simmer for 30 minutes.Add tomato paste and salt and pepper to taste.
Prepare stuffing next.Melt One half cup butter in large skillet.Saute onions
until translucent.Add mushrooms.Cook over low heat until they turn
dark.Cool.Preheat oven to 450 degrees.Rub filets with salt and pepper.Place
in skillet over high heat with butter.Brown briefly on both sides.Flame
with cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares
reserving scraps for decoration.Place One fourth of mushrooms on each square.Place
filet on top of mushroom mixture. Bring edges together.Paint with egg
white.Cut small leaves from pastry scraps;fasten to roll with egg white.Mix
yolk and milk and brush completely.Place filets on cookie sheet.Bake 10
minutes.Reduce heat to 375 degrees.Bake 20 minutes more.Serve with warm
sauce.Serves 4.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini