Beef Wellington

Yield:	1 Servings
Categories:

1		Beef tenderloin; trimmed and chain removed, (about 3 to 4 pounds)
5	tb	Olive oil
1	c	Minced onions
2	tb	Minced shallots
4	c	Assorted exotic mushrooms
2	ts	Chopped garlic
3/4	c	Red wine
1/2	c	Chopped parsley
1/2	lb	Foie Gras; sliced into 1-ounce slices
1	c	Port wine syrup
2		Pieces of frozen puff pastry
1		Egg beaten with 1 tablespoon water
1	tb	Finely chopped mushrooms; sauteed in butter