Beef Wellingtons

ingredients

1 T. olive oil & butter
1 chopped shallot
1/2 lb. mushrooms (finely chopped)
2 T. dry sherry
4 (1" thick) filet mignon or steak tenderloin
8oz mousse pate
1 sheet frozen puff pastry (11“ x 17”)

directions

Pre-heat oven to 425 degrees. In small skillet add olive oil, butter, shallots, and mushrooms over medium heat. Season with salt and pepper and saute for 5 minutes. Add sherry and let liquid evaporate. Remove mushrooms from heat. In skillet sear meat 2 minutes on each side over high heat. Remove from heat and season with salt and pepper. Cut pate in 4 (2oz.) pieces, sliced in half horizontally. Spread puff pastry sheet onto cookie sheet covered in parchment paper. Cut dough into 4 pieces. Roll each piece into 10” x 6” rectangle. Place 1/4 of mushrooms, 2oz. slice of pate onto pastry, and one beef tenderloin onto pastry. Wrap dough up and over the meat. Seal dough with egg wash and trim excess. Bake beef wellingtons for 10 minutes. Let stand 5 minutes and serve.

Source: Stacy