Individual Beef Wellington

Ingredients

• 1 1/2 tsp salt
• 1 1/2 fresh cracked pepper
• 2 tsp dried thyme
• 5 cloves garlic, roughly chopped
• 2 shallots, roughly chopped
• 6-8 large button mushrooms, roughly chopped
• 3 tbsp red wine
• 1 tbsp olive oil
• 2-3 rosemary sprigs, leaves only
• 1 lb beef sirloin or tenderloin
• 2 sheets puff pastry
• 2 tbsp stone ground mustard
• 1 egg, lightly beaten

Directions

1. 1. Preheat oven to 425 degrees. In a small bowl, combine salt, pepper and thyme. Set aside.
2. 2. The bowl of a food processor, combine garlic, shallots, mushrooms, red wine, olive oil, rosemary and half of the thyme seasoning mixture. Process until all ingredients are finely chopped and well combined.
3. 3. Transfer mixture to a medium skillet and saute until most of the excess liquid is gone, about 10 minutes. Set aside.
4. 4. Trim any fat from the beef and cut into 2�2 inch chunks. Place in a bowl and toss with remaining thyme seasoning mixture until all pieces are well coated.
5. 5. Once puff pastry is thawed and ready to work with, roll out on a lightly floured surface. Cut puff pastry into as many pieces as you have beef pieces, making sure they are large enough to completely wrap around the beef. Spread a thin layer of the stone ground mustard on each piece of puff pastry. Then spread a thin layer of the duxelles on each piece, about 1 tbsp each, leaving a small border. Place beef in the center of the puff pastry and carefully wrap. Place on a prepared baking sheet, seam sides down.
6. 6. Brush each wellington with egg and poke holes in the tops with a fork so they are able to vent while cooking. Bake for 20-25 minutes, until puff pastry is golden brown and flaky