Blue Cheese Beef Wellington Recipe

• 2 pound beef tenderloin
• 1/2 pound thinly sliced mushrooms (I used cremini and white button)
• ~1 TBSP unsalted button
• 1 TBSP finely chopped shallots
• 1 TBSP minced garlic
• 1 lg. egg
• 1 puff pastry sheet, thawed
• about 5 ounces Gorgonzola or your favorite blue cheese

1. Preheat oven to 425 degrees. Pat tenderloin dry and season with salt and pepper. Sear on the stove for 5-6 minutes. Cool and then cover and chill in fridge for about an hour.
2. Melt the butter over medium heat. Add the shallots and cook for 1 minute. Add the mushrooms and garlic and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushrooms are browned. Season with salt and pepper. Set aside to cool to room temperature, about 20 minutes. Once cooled, mix in the cheese.
3. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
4. Place uncooked pastry on floured work surface and spoon mushroom/cheese mixture into the middle. Place top of tenderloin onto the mixture and then wrap the pastry around the bottom of the tenderloin. Place cooked piece of pastry onto the bottom of the tenderloin and flip the whole thing over onto the baking sheet.
5. Brush the entire wellington with egg wash. If you have any extra dough (depending on the side of the tenderloin) you can use a cookie cutter to cut out a shape and then using an egg wash “glue” it onto the top of the Wellington. Chill for an hour (up to 1 day).
6. Roast for approx. 35-45 minutes (until it reaches an internal temp of 125 degrees). Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.