Beef Wellington

Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring for 30 seconds. Add the mushrooms, salt and white pepper, reduce the heat to medium,cook, stirring until all the liquid has evaporated and the mushrooms begin to caramelized, about 12 minutes. Add the wine and cook stirring to deglaze the pan, until the liquid thickens. Remove from he heat and let cool before using.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Season both sides of each filet with salt and pepper. Heat the oil in a large heavy skillet over medium high heat. Add the filet and sear for 1 minute on each side for medium rare. Transfer to a plate to cool completely.

Roll out the Puff pastry on a lightly floured surface to a 14-inch square. Cut into 4 squares.

Spread one-quarter of the mushroom duxelles mixture on each cooled filet. Place one filet,(mushroom side down) in the center of a puff pastry square. Using a pastry brush, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the filet, seam side down on the prepared baking sheet. Brush the egg wash over the top and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees for medium-rare, about 20 minutes.

Let meat rest for 10 minutes before serving.