Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120° F (50° C). 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 ¼” (6 mm) thick. Spread pâté 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*. Bake at 425° F (220° C) for 30 minutes. Cool 10 minutes before carving.

Makes 6 - 8 servings.

* Wellington may be prepared to this stage earlier in the day and kept refrigerated.

Variation: Use 4 (6 oz/175 g) rib eye or tenderloin grilling steaks (about 1 inch/2.5 cm thick) and one-half of the other ingredients listed above. Sear steaks for 1-2 minutes per side, cool slightly and then combine with other ingredients as above, wrapping each steak separately in 6x6-inch (15x15-cm) squares of pastry. Bake in 425° F (220° C) oven for 15-20 minutes until pastry is golden.

Makes 4 individual "Wellingtons".

Beef Information Centre
www.beefinfo.org

Serve with Robert Mondavi Napa Valley Cabernet Sauvignon, a wine with a soft, supple flavour and voluptuous character. Visit www.liquormartsonline.com for more information.