Tony Kline's Individual Beef Wellington

A Savory mushroom-wine sauce is draped over the golden pastry in this recipe. The impressive entrée is a perfect present to guests at Christmas.

ingredients

6 Beef Tenderloin (Filet Mignon) Steaks (1 1/2 - 2 inches thick and 8 ounces each)
4 Tablespoons of butter, divided
3 sheets of puff pastry, thawed
1 egg slightly beaten
1/2 pound sliced mushroom
1/4 cup chopped shallots
Salt and Pepper
2 Tablespoons chopped fresh Parsley
12 springs fresh whole chives
2 Tablespoons of flour
3 tablespoons of dark smooth Cabernet Sauvignon wine
1 can (10 1/2 ounces) condensed beef consommé, undiluted or (frozen demi–glace 1 pouch) reduce with wine.

1
Heat oven to 400 degrees.
2
In a large skillet, sear filets (brown steaks) in 2 tablespoons of butter for
3
2 minutes each side salt and pepper to taste. Chill.
4
On lightly floured surface, roll out each puff pastry sheet into 14 in. x 9 1/2 in. rectangle. Cut in 6 squares. Place seared steaks in the center of each filo dough square. Wrap steak with file dough like a package. Twist dough to close. Brush package with slightly beaten egg wash.
5
Bake in 400 degree oven for 25-30 minutes or until pastry is golden brown or meat to reaches desired doneness (for medium – rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees).
6
Meanwhile in same skillet place remaining butter, sauté mushrooms, and shallots for 3-5 minutes or until tender. Set aside Combine beef consommé and flour ;(or Frozen Demi –glaze) until smooth; stir in mushroom mixture; bring to boil; cook and stir 2 minutes or until thicken Stir in wine and tablespoon of chopped parsley. Cook 1- 2 minutes longer.
7
Remove steak from oven, tie whole chive around package making a bow. Drizzle bottom of plate with glaze, place steak in center of plate.
8
Serve with grilled asparagus.