Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked.
1/4 cup butter 3/4 lb. mushrooms, chopped 1/3 cup red onions or shallots, chopped 1/3 cup sherry or Madeira 1/4 cup fresh parsley, chopped 1 tsp. each salt and pepper Four 6 oz. Filet Mignon steaks 1 pkg. frozen puff pastry shells
In a large skillet, melt the butter. Add the mushrooms, onion, sherry, parsley, salt and pepper. Stir and cook until all liquid cooks out and mixture resembles a paste. Spoon mixture over each filet mignon until top is covered. Partially thaw pastry shells. Roll out thin enough until it is large enough to cover the top, sides and part of the bottom of each steak. Preheat oven to 425 degrees. Cook steaks in a broiler pan on the rack, uncovered, for 25 minutes for rare to medium-rare steaks or longer if you wish the meat to be more well-done. Serve with Bearnaise Sauce if you wish.