Individual Beef Wellingtons

Salt and pepper fillets and brush both sides with a thin coating of vegetable oil; sear in a medium hot skillet for a few minutes on each side. Remove from skillet , cool and chill in refreigerator about 15 minutes. Meanwhile, cook the mushrooms in consomme' and wine until tender. When done, mix drained mushrooms in pate' and add enough of the consomme and wine to make of spreading consistency. Spread mushroom/pate mixture over top of fillets and chill for 30 minutes. Preheat oven to 400F. Separate the patty shells so that there are 2 for each fillet. Press the pastry with fingers until flat. Place each fillet on a round and bring up sides. Top with the matching pastry round, pinching the dough until each fillet is completely covered with pastry. Bake fillets 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done. After baking them for 5 minutes, bursh them with egg to make them shiny and pretty. Serve hot with Marchand de Vin sauce (see below). Serves 6. Marchand de Vin Sauce 3 tbsp. butter 2 tbsp. chopped green onion 3 tbsp. flour 1 cup beef consomme' 1 tsp. tomato paste 1/3 cup red wine salt and pepper 2 tbsp. butter 2 tbsp. chopped parsley Melt butter and add green onions. Cook until clear; then add flour. Cook over medium heat, stirring constantly. When the roux is brown, add the boiling consomme', stirring until the sauce thickens. Turn down heat to simmer; add tomato paste and wine. Cook over low heat for 20 minutes or until thick, stirring occaisionally. Season with salt and pepper to taste. Take off heat and swirl in butter and parsley. Serve in sauceboat. Makes 1 1/2 cups sauce.