Fratelli Perata Individual Beef Wellington

Our long-time friends, the Young Family, presented us with a new wine-pairing recently. While we were busily making home-made ravioli, they were preparing Beef Wellington. They said it was so perfect that they made it 2 years in a row, so of course we have to have a go at it. As much as we enjoy toiling in the kitchen for special occasions, making puff pastry is not on our agenda. Commercial puff pastry can be had in 40 pound boxes. But, behold, Trader Joe's has it seasonally. It is here now, in time for this recipe and the Cabernet Sauvignon Riserva. These are individual portions. We make a couple extra in case of any disasters (but really to eat the next day). Since this is beef tenderloin filets, it can seem intimidating. It's really pretty straightforward and the reward is favoloso.

6 ounces beef tenderloin, sliced in 1 ounce portions
2 T olive oil
1 tsp Beef Better than Bouillon reconstituted to make 1 cup broth, or use 1 cup beef broth from another source
1 cup sliced mushrooms
1 T butter
3 ounces minimum package of pâté: Costco has a terrific mushroom pâté during the Holidays
1 package puff pastry, moved from freezer to refrigerator the day before using
1 egg, beaten

For uniform cooking, the filets should be from the center cut, same size and thickness. In a sauté pan, heat olive
oil until medium hot (almost smoking), then add the filets. Sauté 1 minute on each side to sear the meat.
Remove to platter. Turn on your oven to 400 degrees.

To the sauté pan, add the sliced mushrooms, butter and beef broth. Sauté until the mushrooms are tender,
pulling up any remnants of the filet that might have stuck to the pan. Remove to assembly area with filets.
Soften pâté with fork until pliable.

Remove the puff pastry from its packaging (I'm guessing you didn't make your own. If you did, remove from
refrigerator and pat yourself on the back.) Unroll and place one sheet flat on a large lightly floured surface. Cut
pastry into 12 approximately 6 inch circles, large enough so 2 layers would envelope a filet with overlap for
sealing. Place a circle of pastry on baking sheet, place one filet in center of pastry, top with 1/6th of the pâté, then
place 1/6th of mushrooms on top of pâté. Place 2nd pastry circle on top, seal as a pie with 2 crusts. Repeat using
all filets. Brush the tops of all the pastries with the beaten egg.

Bake at 400 degree oven about 10 minutes, at most 15 minutes for medium. If you want to cook it longer, please
don't make this recipe. Drink this with Cabernet Sauvignon Riserva or Tre Sorelle. Enjoy your celebration.