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1
Preheat oven to 425 degrees F.
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2
Heat a small skillet over medium heat.
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3
Add oil, butter, shallot and chopped mushrooms.
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4
Season mushrooms with salt and pepper and saute 5 minutes.
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5
Add sherry to the mushrooms and let the liquid evaporate.
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6
Remove mushrooms from the heat.
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7
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil.
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8
Remove skillet from the heat and season meat with salt and pepper.
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9
Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
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10
Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.
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11
Quarter the dough with a sharp knife.
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12
Roll each piece of dough into a 10 by 6-inch rectangle.
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13
On each rectangle of dough, place 1/4 of the cooked mushrooms.
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14
Top mushrooms with 2 ounces pate and 1 tournedo of beef.
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15
Wrap dough up and over the meat.
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16
Seal the dough with egg wash and trim excess.
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17
Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons.
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18
Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
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19
Affix dough garnishes with egg wash.
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20
For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington.
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21
Bake beef Wellingtons 10 minutes or until golden.
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22
Let stand 5 minutes, then serve.
