INDIVIDUAL BEEF WELLINGTONS
W/ BURGUNDY PEPPERCORN

Ingredients:

1 beef tenderloin (2 to 2 1/2 pounds) sliced in 2-21/2 inch portions

Ground black pepper (optional)

1 tsp thyme

1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed

1 egg

1 tablespoon water

1 tablespoon butter

2 cups finely chopped mushrooms

1 medium onion, finely chopped (about 1/2 cup)

1-12 oz jar La Maison Burgundy Peppercorn Sauce

How to Prepare:

• Heat a non-stick fry pan until very hot. 
• Place the beef slices—seasoned with the black pepper, if desired—in pan and sear for 1 minute on each side. Place on plate and refrigerate for 1 hour.
• Beat the egg and water in a small bowl with a fork or whisk and set aside.
• Heat the butter in a 10-inch skillet over medium-high heat. Add the
• mushrooms, onions and thyme, cooking  until the mushrooms are tender and all the liquid is evaporated, stirring often.
• Remove pastry sheets from box and let thaw approximately 20 minutes. (Do not allow pastry to become too soft, as it is more difficult to handle.)  
• Unfold the pastry sheet on a lightly floured surface. Halve and roll the pastry sheet into a rectangle 4 inches longer and 4 inches wider than each beef slice. Brush the edge of the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a parchment lined baking sheet.  Tuck the ends under to seal. (At this point the Wellingtons may be refrigerated for up to one day.  Be sure to return the Wellingtons to room temperature before continuing.)  Before baking, brush the pastry with the egg mixture.
• In a preheated oven at 425ºF, bake for 20 minutes or until the pastry is golden brown and a meat thermometer reads 140ºF.  Let stand 10 minutes before serving.
• Place Burgundy Peppercorn Sauce in small pan over medium heat, stirring often, until simmering.  Place a 2 oz ladle of the sauce on each pre-warmed plate.  Place one Wellington on top of the sauce and serve.</p>