Quick Beef Wellington

Directions

1. 1
   {"0":"Preheat oven to 425 degrees","1":"Heat a small skillet over medium flame. Add:","2":"1 tablespoon extra-virgin olive oil","3":"1 tablespoon butter","4":"1 shallot, diced","5":"1\/2 pound button mushrooms and stems, finely chopped","6":"Salt and freshly ground black pepper","7":"Season to taste. Saute 5 minutes. Add:","8":"2 tablespoons dry cooking sherry","9":"Continue cooking on medium-low flame until the liquid evaporates.","10":"Remove mushrooms from the heat.","12":"In a grill pan or nonstick skillet over high heat, drizzle:","13":"1 Tablespoon Olive Oil","14":"Sear for 2 minutes on each side:","15":"4 Tournedos of Beef Tenderloin, 1-inch thick","16":"Remove skillet from the heat. Season meat with salt and pepper.","18":"Cut into 4 pieces, 1 ounces each sliced in 1\/2 horizontally","19":"4 ounces mousse pate","21":"Line a large cookie sheet with parchment paper. Place on paper:","22":"1 sheet frozen prepared puff pastry, 11 by 17, defrosted","23":"Using a sharp knife, cut the dough in quarters and roll each rectangle into a larger 10-inch by 6-inch rectangle.","24":"On each piece of puff pastry, place one fourth of the mushroom mixture. Top with pate and then beef.","25":"Wrap dough over the meat. Seal with","26":"1 egg, beaten with a splash of water","27":"Trim excess dough. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.","29":"Bake Beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, and then serve.","31":"Trim and cut into spears:","32":"1 large head broccoli","33":"Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons."}