Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Beef Wellington

• 2 tablespoons vegetable oil
• 2 ½ pound piece beef tenderloin, cleaned by butcher
• salt and pepper
• 6 ounces pate de foie gras, preferably D'Artagnan
• 1 17.5 ounce package frozen puff pastry, thawed
• 1 egg, lightly beaten
• 2 tablespoons butter
• 8 ounces sliced mixed mushrooms
• 2/3 cup red wine
• 1 can Progresso Creamy Mushroom Soup
• ¼ cup chopped Italian parsley

Serves 6

Preheat oven to 425 degrees. Heat oil in a large cast-iron pan over high heat. When oil is smoking, season beef well with salt and pepper. Add to oil and brown well on all sides. Remove meat from pan, cool slightly and reserve pan.

Lay one sheet of puff pastry on a working surface. Spread the center of the pastry with about ½ of the pate. Place beef on top of pate and spread beef with remaining pate. Brush edges of puff pastry surrounding the beef lightly with egg wash. Lay remaining puff pastry on top of beef and press pastry to conform to the shape of the beef. Press edges firmly to seal. Cut away all but about a 1 ½ inch border of pastry surrounding the beef. Crimp edges in a decorative pattern. Transfer to a parchment lined baking sheet and refrigerate for about 10 minutes. Remove from refrigerator and brush the entire surface of pastry with egg wash. Bake for about 30 minutes for medium-rare. Allow to rest about 7 minutes before slicing.

Meanwhile, wipe out pan beef was cooked in and heat butter in it. Add mushrooms and cook until tender, about 5 minutes. Deglaze with red wine and reduce for about 8 minutes. Add mushroom soup to pan and simmer another 3 minutes, or until sauce consistency is achieved. Season with salt and pepper and stir in parsley. To serve, spoon sauce over slices of beef Wellington.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.