RECIPE: Individual Beef Wellingtons

Ingredients

• 1 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup dry sherry
• 1/4 cup butter
• 1/4 cup chopped parsley
• 6 (8 ounce) fillets beef tenderloin
• 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

1. In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
2. Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
3. Preheat oven to 425 degrees.
4. Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.) 
5. Serve with Hollandaise sauce (recipe below).

Blender Hollandaise Sauce

Ingredients

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• 1/2 cup butter

Directions

1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.