Paradise Beef Wellington

Makes 2-4 servings

Olive oil, as needed

6 ounces mixed variety mushrooms, finely chopped

2-3 sprigs fresh thyme, leaves removed

1 sprig fresh rosemary, minced

1 teaspoon salt

2 (1/2-pound each) Fantasma's Finest Beef Tenderloin Fillets

1 (17.3-ounce) package frozen puff pastry sheets

1 (5.3-ounce) round of Boursin cheese with garlic and fine herbs

1 egg

1 teaspoon water

Balsamic reduction, if desired, for garnish

Prep work (the day before): In a cast-iron skillet over medium heat, add a few teaspoons of olive oil and the mushrooms. Sauté the mushrooms until they have expressed their liquid, about 10-15 minutes, stirring occasionally so they do not scorch. Stir herbs and salt into the mushrooms and cook a minute longer. Remove mushrooms from the heat, cool completely then refrigerate.

In the same skillet over medium-high heat, add a few teaspoons of olive oil and sear both sides of the beef filet, about 4 minutes per side. Remove filet from the pan, allow to cool completely then refrigerate.

Thaw frozen puff pastry overnight in the refrigerator.

To assemble beef Wellingtons: Preheat the oven to 400° F.

Remove the puff pastry from the refrigerator. On a flat, lightly floured surface, unfold the dough. With a knife, cut a third of the trifold off and return to the refrigerator to save for another use. Roll the remaining square slightly to remove the creases and provide enough dough to cover the filet completely.

Remove mushrooms and Boursin from the refrigerator. In a small mixing bowl, combine the mushrooms and half of the cheese, working the cheese clumps through the mushrooms.

Place filet in the middle of the pastry sheet and press the mushroom mixture evenly around all sides of the filet. Draw the four sides of the dough up and pinch shut to create one long seam down the center. To provide an artistic flourish, point the ends of the seam in opposite directions. Place the prepared Wellington on a baking sheet. Repeat the assembly process with the other pastry sheet, filet and remaining half of the mushroom/cheese mixture.

In a ramekin, crack the egg, add water and whisk with a fork. Using a pastry brush, apply egg to the top and sides of the pastry dough. Place beef Wellingtons in the oven and bake for 20-25 minutes or until the beef registers an internal temperature of 130° F. on a meat thermometer.

Allow the beef Wellingtons to cool 5 minutes before slicing. Place Wellington halves on a plate and drizzle with balsamic reduction, if desired, and pairs nicely with asparagus.