Beef Wellingtons with Red Wine Sauce

2 tbsp rice bran oil
6 beef tenderloin fillets
1 cup fresh mushrooms, chopped
¼ cup red wine
1 cup beef stock
85 g liver paté
1 pkt puff pastry, thawed
2 tbsp SIDS HOT WORCESTER SAUCE
1 egg, beaten
RED WINE SAUCE:--
3 tbsp butter
3 tbsp flour
2 tbsp spring onion, chopped
1 cup beef stock
½ cup red wine
2 tbsp butter
2 tbsp fresh parsley, chopped
SIDS SALT & PEPPER to taste

Marinate fillets in SIDS HOT WORCESTER SAUCE for ½ hour then season with SIDS SALT & PEPPER. In a hot pan, sear the steak, so meat is rare. Remove steak to a plate to cool a bit.
Reduce heat to medium then add mushrooms, wine and stock to the pan and stir until mushrooms are tender. Remove the mushrooms only to a bowl. Mix the paté with the mushrooms, adding a little stock if needed to achieve a spreadable texture. Divide the mushrooms among the fillets and spread on the top. Refrigerate 30 minutes.
Preheat oven to 200oC. Lay the pastry out on a lightly floured surface and cut two 15 cm rounds for each steak. (roll out thinner if necessary) Place the steak into the round and bring the edges up around the sides. Cover the top with the second piece of dough, overlapping the edges and pressing to seal. Place the Wellingtons on a greased baking tray and brush the tops with beaten egg.
Bake for 12 minutes for rare or 16 minutes for medium. For best results, use a meat thermometer with 60oC being medium. Allow to rest for 5 minutes.
While the Wellingtons are cooking, melt the butter in a pan on medium. Stir in flour and keep stirring until browned. Stir in spring onions until tender, about 1 minute. Gradually stir in the remaining stock and keep stirring until thick. Reduce heat to low and stir in the wine. Simmer until thick, about 15 minutes. Remove from heat and stir in butter and parsley. Season with SIDS SALT & PEPPER to taste.