2 to 2 1/2lb. beef tenderloin (filet mignon)
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter or margarine
2 cups finely chopped mushrooms
1 medium onion, finely chopped
Salt & pepper to taste

Beef Wellington

1. Place beef in lightly greased roasting pan. Season with salt and pepper. Roast at 425� F for 30 minutes or until thermometer reads 130� F. Cover and refrigerate 1 hr.
2. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 425� F. Mix egg and water.
3. Melt butter in skillet. Add mushrooms, onion and cook until tender and liquid is evaporated.
4. Unfold pastry on lightly floured surface. Roll into rectangle 4" longer and 6" wider than beef. Brush with egg mixture. Spoon mushroom mixture on pastry to within 1" of edges.
5. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.
6. Bake for 25 minutes or until golden and thermometer reads 140� F.
   Serves: 10
   Preparation time: 30 minutes & baking time: 25 minutes