Individual Beef Wellingtons With Mushroom Sauce

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Title: INDIVIDUAL BEEF WELLINGTONS WITH MUSHROOM SAUCE
Categories: Beef, Sauces
Yield: 8 Servings

1.00 lb Mushrooms
0.25 c Butter or margarine
1.00 md Onion, minced
3.00 c Fresh bread crumbs
0.25 ts Thyme
0.50 ts Pepper
1.00 ts Salt
1.00 lb Pkg puff pastry
8.00 Beef rib eye steak, 1 inch
-thick by 3x5 inches
2.00 Eggs separated
4.00 ts Water

Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
mushrooms and extra stems. In a large skillet over medium heat, melt
butter, add mushrooms and onions and cook for 5 minutes or until all
liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and
cool. Prepare puff pastry as package directs. Cut 8 rectangular
pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the
centre of each pastry rectangle, top with steaks and 1 whole mushroom
each. In a small bowl, beat egg whites and 2 tsp of water with a
fork. Brush pastry edges. Fold pastry over steak and mushroom;
overlap edges and press to seal. Roll out scraps, cut into leaf or
other designs. Brush backs with egg white and arrange on pastry
rectangles. Place on cookie sheet. Refrigerate for 2-3 hours. Let
meat sit at room temperature, about 30 minutes before baking. Preheat
oven to 400F. In a cup, beat egg yolk with 2 tsp water, brush over
pastry. Bake 23 minutes for rare, 25 minutes for medium.
This can be served with asparagus tips, baby carrots, and broiled
tomato halves.

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