1 egg, beaten

Preheat oven to 425ºF (220ºC). Roast beef on a rack in an uncovered roasting pan for 50 minutes or until meat thermometer reads 120ºF (50ºC). Remove from oven, let stand 30 minutes. Sauté mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool. Roll pastry into 18" x 14" (45 cm x 35 cm) rectangle about 1/4" (6 mm) thick. Spread pate over pastry leaving 2" (5 cm) margin. Spoon mushroom mixture down centre of pastry. Place roast, top-side-down, on mushrooms. Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg. Tip:Wellington may be prepared to this stage earlier in the day and kept refrigerated for last-minute baking just before your guests arrive. Bake at 425ºF (220ºC) for 30 minutes. Cool 10 minutes before carving.

Serve with Chateau Mouton Rothschild Vintage 1996 French Red Wine

Makes 6-8 servings

PERFECT ROAST BEEF WITH DUO OF RUBS

Rub roast all over with your choice of rubs (see below). Place fat-side-up on rack in shallow roasting pan (no water necessary).

Garlic-Studded Horseradish Rub: Combine 1 tbsp (15 ml) EACH horseradish and grainy Dijon mustard with 1 tsp (5 ml) EACH salt and cracked black pepper;; rub over roast before cooking. Cut 3 to 4 garlic cloves into slivers. Use a sharp knife to cut slits all over roast and insert the garlic slivers.

Espresso Rub: Combine 1 tbsp (15 ml) EACH packed brown sugar and finely ground regular or espresso coffee and 1 tsp (5 ml) each salt and freshly ground pepper; rub over roast before cooking.

Horseradish Rub: Insert oven-safe thermometer into centre of roast, avoiding fat or bone.

Oven-sear by placing roast in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (135°C) and roast to desired done-ness. (Prime Rib with bones will take an extra 30 to 45 minutes. Tenderloin will take 30 to 60 minutes less time.)

Tent with foil; once cooked, roasts can stand 30 to 40 minutes before carving.

Carving a Prime Rib Roast with bones: Piercing meat with fork, tilt roast so that bones are vertical. With carving knife, cut parallel to bone, removing the large chunk of meat. Set roast cut side down; carve across the grain into slices, using a gentle sawing action and a sharp carving knife to minimize loss of juices while carving. Cut between bones to separate them for serv-ing.

Classic Au Jus Gravy:

Heat roast drippings in roasting pan over medium-high heat, adding 2 cups (500 ml) broth. Stir up any browned bits from bottom of pan. Thicken by cooking until broth reduces. Strain (if desired) and skim off fat; return to pan. Heat and season to taste. Add splash of whipping cream and/or balsamic or wine vinegar, if desired. To thicken (if desired): gradually stir to-gether equal amounts of cornstarch and cold water (note: 1 tbsp/15 ml cornstarch thickens 1 cup/250 ml liquid). Whisk into sauce and bring to a boil, cooking jut until thickened.

Serve with The Vesper (GTOM Version) 3 parts Quintessential Gin, 1 part Grand Marnier, ½ part Martini Dry Vermouth

Serve with Dom Perignon Champagne Vintage 1999