- 1 pound fresh mushrooms, finely diced
- 1/2 cup chopped shallot, finely diced
- 1 garlic clove, finely minced
- 1 TBSP butter
- 2 TBSP Italian parsley, finely diced
- 6 beef tenderloin filets, 6 oz each
- 17.5 ounces puff pastry
- Salt & pepper
- 1 egg
In a large skillet over medium heat, combine the mushrooms, onion, and butter. Sauté until all the liquid is absorbed, and the mixture is dry. Add the garlic and cook for 30 seconds. Remove from heat and mix in the parsley.
Season the steaks. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
Remove from heat and let cool. Cover the top of each steak with the duxelles mixture of mushroom and shallot.
Roll out pieces of puff pastry thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet seem side down, an refrigerate until serving time.
Preheat oven to 425 degrees.
Make an egg wash and brush the Wellingtons just prior to baking. Bake the Wellingtons seam side down, until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
This dish might be enjoyed with either a Bernaise sauce or a Madeira wine sauce, and accompanied by spinach or broccoli.