1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)
5 tablespoons olive oil
1 cup minced onions
2 tablespoons minced shallots
4 cups assorted exotic mushrooms
2 teaspoons chopped garlic
3/4 cup red wine
1/2 cup chopped parsley
1/2 pound Foie Gras, sliced into 1-ounce slices
1 cup port wine syrup
2 pieces of frozen puff pastry
1 egg beaten with 1 tablespoon water
1 tablespoon finely chopped mushrooms, Sauteed in butter
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