Recipe

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• 8 (6 oz) center-cut filet mignon (about 1 1/2 inches thick )
• salt
• pepper
• 2 tbsp vegetable oil
• 8 large mushrooms
• 2 tbsp unsalted butter
• 2 tbsp finely chopped shallots
• 4 garlic cloves, minced
• 2 large eggs, lightly beaten
• 2 sheets frozen puff pastry, thawed for 30 minutes
• 1/2 cup crumbled gorgonzola

• 1 Pat filets mignons dry and season with salt and pepper.
• 2 Heat oil in a big skillet over med-high heat.
• 3 Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
• 4 Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
• 5 Transfer mushroom mixture to a bowl to cool completely.
• 6 In a small bowl lightly beat eggs with a fork to make an egg wash.
• 7 On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
• 8 Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
• 9 Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
• 10 Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
• 11 Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
• 12 Chill remaining egg wash for brushing on pastry just before baking.
• 13 Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• 14 Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.