Beef Wellington

• ½ cup chopped onion

• ½ cup dry sherry

• ¼ cup butter

• ¼ cup chopped parsley

• 6 (8 ounce) fillets beef tenderloin

• 1 (17.5 ounce) package frozen puff pastry, thawed

• 1 lb fresh mushrooms sliced

In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.

Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet. I used the left over pastry and cut out little leaves to decorate the tops. Prepare a egg wash and brush the tops of each steak. Cover with plastic wrap and freeze for a couple hours/ up to 3 days.

Heat the oven to 400° F. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash. Put them on a lightly greased heavy rimmed baking sheet and bake for 20 minutes. Then, reduce the heat to 350° F and bake another 30 to 35 minutes.

WHAT TEMPERATURE ARE THEY DONE AT?

Use a meat thermometer, the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately.