-
1
Heat a large saute pan over medium-high heat and coat lightly with oil.
-
2
Season steaks well with salt and pepper.
-
3
Brown well on all sides.
-
4
Remove from pan, cover loosely and refrigerate.
-
5
Drain excess fat from pan and return to heat.
-
6
Melt butter and add shallots.
-
7
When translucent, add mushrooms and garlic.
-
8
Season with salt and pepper.
-
9
Stir occasionally until mushrooms release liquid, then boil until liquid evaporates.
-
10
Add sherry and cream.
-
11
Simmer until sauce thickens enough to coat mushrooms.
-
12
Set aside and cool to room temperature.
-
13
Transfer to a food processor.
-
14
Pulse to form a rough puree.
-
15
Adjust seasoning to taste.
-
16
(Steaks and mushrooms can be made 1 day ahead.)
-
17
On a lightly floured surface, roll puff pastry out to about 1/8-inch thickness.
-
18
Cut into 4 squares.
-
19
Divide mushroom mixture evenly between squares and spread to 1 inch from edge.
-
20
Top with tenderloin, then gently pull pastry up around steak and seal seams with beaten egg.
-
21
Refrigerate for 1 hour.
-
22
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
-
23
Place Wellingtons, seam side down, on baking sheet.
-
24
Brush all over with beaten egg.
-
25
Cut a few decorative slits in top of each.
-
26
Bake for 20-25 minutes or until nicely browned and internal temperature reaches 125 degrees F for medium-rare.
-
27
Let rest for 5 minutes before serving.
