4 pound beef tenderloin, center cut, cleaned
1 pound mushrooms - minced
2 large shallots - minced
1/2 cup dry sherry
Salt and pepper to taste
2 sheets puff pastry
1 egg beaten with 1 tablespoon of water

Season and sear beef tenderloin in a small amount of oil until brown all the way around - set aside to cool completely.



To make Duxelles: Sauté mushrooms and shallots in butter until dry. Add sherry, salt and pepper. Set aside to cool completely.



To assemble Wellington: Roll out 1 sheet of the puff pastry to 1/8 inch thick. Lightly brush with egg wash. Place beef on one end of dough. cover three sides with mushroom duxelles- being careful to make an even coating. Roll - ending with dough seam and plain side of tenderloin on bottom. Cut out decorative patterns from second piece of puff pastry - egg wash the Wellington and place decorations on top of dough. Egg wash decorations.



Bake in a 375 degree oven until internal temperature reaches 130 degrees - approx 35 - 40 minutes.