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[janice shell]

I went out to the store just as it was starting, but I've seen it before. She was trying to combine the idea of Beef Wellington and Tournedos Rossini. I don't think Beef Wellington typically has pate in it. Normally Tournedos Rossini are smallish medallions of beef filet sauteed quickly and placed on a piece of toasted bread that's been spread with pate de fois gras and duxelles (mushrooms sauteed in butter). I've never actually had them, but I'm sure they're good.

I'm not all that impressed by Beef Wellington. I don't like the idea of wrapping a nice tenderloin in pastry and then popping it in the oven essentially to steam. It looks pretty, but...