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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Classic Beef Wellington   
    Categories: Beef, Mushrooms, Vegetables, Pastry   
         Yield: 4 servings   
       
         4    Tenderloin steaks (6 oz ea)   
       3/4 ts Salt; divided   
       1/2 ts Pepper; divided   
         2 tb Olive oil; divided   
     1 3/4 c  Sliced fresh mushrooms   
         1 md Onion; chopped   
    17 1/3 oz Puff pastry; thawed   
         1 lg Egg; lightly beaten   
       
     Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon   
     pepper. In a large skillet, brown steaks in 1 tablespoon   
     oil for 2-3 minutes on each side. Remove from skillet   
     and refrigerate until chilled.   
        
     In the same skillet, saute mushrooms and onion in   
     remaining oil until tender. Stir in remaining salt and   
     pepper; cool to room temperature.   
        
     Set oven @ 425ºF/218ºC.   
        
     On a lightly floured surface, roll each puff pastry   
     sheet into a 14" X 9 1/2" rectangle. Cut into two 7"   
     squares (use scraps to make decorative cutouts if   
     desired). Place a steak in the center of each square;   
     top with mushroom mixture. Lightly brush pastry edges   
     with water. Bring opposite corners of pastry over steak;   
     pinch seams to seal tightly.   
        
     Place in a greased 15" X 10" X 1" baking pan. Cut 4   
     small slits in top of pastry. Arrange cutouts over top   
     if desired. Brush with egg.   
        
     Bake 25-30 minutes or until pastry is golden brown and   
     meat reaches desired doneness.   
        
     Kerry Dingwall, Ponte Vedra, Florida   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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