12 (4 oz.) 1 1/2 inch thick beef tenderloin fillets
2 tsp. salt, divided
1 tsp. ground black pepper
4 tablespoons butter
2 (8 oz.) pkgs. sliced baby bella mushrooms, minced
1 shallot, minced
1/3 c. dry sherry
1/4 c. heavy whipping cream
2 tablespoons chopped fresh parsley
3 (17.3 oz.) boxes of frozen puff pastry, thawed
2 large eggs, lightly beaten
Garnish: 12 sprigs fresh rosemary
Sherry Cream Sauce (Recipe follows in this book)
Sprinkle fillets evenly with 1 tsp. salt and pepper.
In a large skillet, melt butter over medium high heat. Add fillets, in batches, and sear, 1 to 1 1/2 minutes on each side. Remove fillets from skillet, reserving pan drippings, and place on a baking sheet. Cover and chill 1 hour.
Add mushrooms and shallot to pan drippings: cook over medium high heat 3 minutes. Add sherry, cream, parsley and remaining salt: cook, stirring frequently, until all liquid is absorbed (about 12 to 14 minutes). Remove from heat and let cool. Cover and chill until ready to assemble Wellingtons. Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper.
On a lightly floured surface, roll 1 puff pastry sheet to a 12x10 inch rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled fillet. Brush edges of pastry with beaten egg. Wrap 2 opposite sides of pastry over each fillet, overlapping them: seal seam with beaten egg. Wrap remaining 2 sides of pastry over fillet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around fillet to enclose completely. Repeat procedure with remaining puff pastry, mushroom filling, and fillets. Decorate fillets as desired with remaining puff pastry dough.
Place fillets, seam side down, on prepared pan. Brush entire surface of pastry with beaten egg. Bake 20 to 22 minutes or until pastry is golden brown. Serve immediately with Sherry Cream Sauce.