Beef Wellington With Oyster Pate Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)
CAL
969
FAT
165%
CHOL
144%
SOD
27%

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Ingredients for 4 servings

Vegetable oil

1 clove garlic, finely chopped

1 1/2 to 2 pounds beef tenderloin

Flour, for dusting

1 tablespoon dry sherry

1 egg, beaten with 1 teaspoon water

2 tablespoons fresh bread crumbs

2 ounces peeled shallots, finely chopped

Salt and freshly ground black pepper

4 ounces mushrooms, finely chopped

12 ounces shucked May River Oysters, drained of liquor

1 sheet frozen puff pastry, thawed

1 tablespoon butter

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