Ingredients:
2 beef tenderloin steaks (2.5 to 3 inches thick)
package of frozen puff pastry (2 sheets), thawed (not pie dough)
1 egg
1 tablespoon milk or cream
Salt and pepper
Olive oil

For the Mushroom Duxelles:
1.5 cups mixed mushrooms (I used white and cremini)
/4 cup Marsala wine
1 tablespoon butter
1/2 tablespoon olive oil
1/4 cup heavy cream
1/2 onion, chopped

Directions:
Salt the steaks generously, sprinkle some pepper on them and set aside for 30 minutes. 

In the meantime prepare the duxelles by placing the mushrooms into a food processor and "chopping" them. You want them in small pieces but not pureed. In a skillet, melt the butter and add the olive oil over medium heat. Add the onions and sautee for 5 minutes or until translucent, do not brown the onions. Add the mushrooms and cook until they begin to soften (approximately 5 to 7 minutes). 

Add the Marsala wine and continue to cook until the wine is soaked up and the mixture seems "dry". Add the cream and again cook until the liquid is soaked up. You should have a paste like consistency the mixture should not be runny at all. 

Remove from the heat and add some salt and pepper to taste. Set aside.

In a heavy skillet add some olive oil and let it get hot. Using tongs carefully place the steaks onto the hot  pan and sear each side until brown. This should be 2 minutes at most if your pan is hot enough. You don't want to cook the steaks, just sear the outside. If your steaks came with twine around them, it helps to keep them on during the searing just make sure to cut them off after.

Once seared, set the steaks aside to cool down. 

n the mean time unroll the puff pastry sheet and cut a 9 inch circle out of the sheet. I placed a 9 inch cake pan and cut around it to make it a little easier but you can also eyeball it. 

Now cut little triangles out of the tops and bottoms to give you a "T" shape.

Place half of the mushroom duxelles onto the centre of the puff pastry. Then place a steak on top of the mushrooms.

Begin folding each flap of the puff pastry up one at a time and pinching where they join to seal it. 

Turn it over, so it is seam side down and place it in a parchment paper lined baking dish. You can add some puff pastry to accessorize the top if you like.

Preheat the oven to 425 F. 

In a small bowl mix the egg and milk together with a fork. Brush it over the top and sides of the puff pastry. 

Place the wellingtons into the oven and cook for 17 to 20 minutes (for rare) or until a thermometer reads 125 F, 25 minutes or 130 for medium. The crust should be beautiful golden colour and inside a perfectly cooked steak with a wonderful mushroom topping. You can serve this with a side of gravy, mashed potatoes and vibrant vegetables. 

Recipe Only:
Ingredients:
2 beef tenderloin steaks (2.5 to 3 inches thick)
1 package of frozen puff pastry(2 sheets), thawed. (not pie dough)
1 egg
1 tablespoon milk or cream
Salt and pepper
Olive oil

For the Mushroom Duxelles:
1 cup mixed mushrooms (I used white and cremini)
/4 cup Marsala wine
1 tablespoon butter
1/2 tablespoon olive oil 
1/4 cup heavy cream
1/2 onion, chopped

Directions:
Salt the steaks generously, sprinkle some pepper on them and set aside for 30 minutes. 

In the meantime prepare the duxelles by placing the mushrooms into a food processor and "chopping" them. You want them in small pieces but not pureed. In a skillet, melt the butter and add the olive oil over medium heat. Add the onions and sautee for 5 minutes or until translucent, do not brown the onions. 

Add the mushrooms and cook until they begin to soften (approximately 5 to 7 minutes). 

Add the Marsala wine and continue to cook until the wine is soaked up and the mixture seems "dry". Add the cream and again cook until the liquid is soaked up. You should have a paste like consistency the mixture should not be runny at all. Remove from the heat and add some salt and pepper to taste. Set aside.

n a heavy skillet add some olive oil and let it get hot. Using tongs carefully place the steaks onto the hotpan and sear each side until brown. This should be 2 minutes at most if your pan is hot enough. You don't want to cook the steaks, just sear the outside. If your steaks came with twine around them, it helps to keep them on during the searing just make sure to cut them off after.Once seared, set the steaks aside to cool down.

In the meantime unroll the puff pastry sheet and cut a 9 inch circle out of the sheet. I placed a 9 inch cake pan and cut around it to make it a little easier but you can also eyeball it. Now cut little triangles out of the tops and bottoms to give you a "T" shape. Place half of the mushroom duxelles onto the centre of the puff pastry. Then place a steak on top of the mushrooms. 

Place half of the mushroom duxelles onto the centre of the puff pastry. Then place a steak on top of the mushrooms. Begin folding each flap of the puff pastry up one at a time and pinching where they join to seal it. Turn it over, so it is seam side down and place it in a parchment paper lined baking dish. You can add some puff pastry to accessorize the top if you like.

Preheat the oven to 425 F. 

In a small bowl mix the egg and milk together with a fork. Brush it over the top and sides of the puff pastry. 

Place the wellingtons into the oven and cook for 17 to 20 minutes (for rare) or until a thermometer reads 125 F, 25 minutes or 130 for medium. The crust should be beautiful golden colour and inside a perfectly cooked steak with a wonderful mushroom topping. You can serve this with a side of gravy, mashed potatoes and vibrant vegetables.