Beef Wellington

This is my version of a beef wellington. A lot of original versions use pate and sometimes bacon. Was much easier than I thought it would be.

Ingredients:

1 beef tenderloin OR individual fillets

1 sheet puff pastry, thawed

1 can mushrooms, or 1 package fresh mushrooms, chopped

1 shallot (you can use an onion too) chopped

2-3 garlic cloves minced

Italian seasoning, paprika, crushed red pepper flakes, salt and pepper to taste.

It would probably be best to marinate the beef with salt, pepper and a bit of meat tenderizer for at least a few hours to overnight. I only marinated for like a couple hours and it still came out tender.

Melt a couple tbsp of butter in a pan and add a tiny drizzle of olive oil. Sear the beef over high heat until all sides are brown. This should take about 3-5 minutes each side depending on the size. If you like your meat well done, pop it in the oven for a bit, but do not cook all the way through as it will be baked later as well. Set aside.

Melt about 2 tbsp butter in a pan and add some olive oil. Throw in the onion/shallot and saute until translucent. Add garlic and the mushrooms and seasonings and saute until dry.

Unfold the puff pastry and make sure it's big enough to wrap around the meat completely. If you're using individual fillets just make sure there's enough pastry to wrap each one. Place some mushroom mixture in the middle of the pastry then place the meat on top. Add more mushroom mixture to cover the meat. Carefully fold the pastry up to wrap the meat completely, and seal with water. Place fold down on a baking sheet and brush with egg wash. Bake at 400 for about 15-20 minutes or until the pasty is golden brown. Slice, serve and enjoy!