Modified Beef Wellington

Jason's birthday dinner was something I thought you could only find in French restaurants, but recently found it's way to my kitchen. Instead of a liver pate (haven't got there with my adventuring to try anything), I switched in mushrooms, onions, and a strong cheese.

Ingredients: small cuts of filet mignon (these were huge at about .4 lbs.) I would recommend a 1/2 lb cut in half, 1 package of puff pastry sheets, 1/3 c. chopped mushrooms, 1/3 c. chopped onions, 2 tbsp crumbled blue cheese or gorgonzola, 1 egg.

Directions: Rub filet mignon with butter and bake at 425 for 10-15 minutes. While cooking saute mushrooms and onions in 1 tbsp olive oil, or steam in water. Set aside in a bowl and mix cheese in. Lay defrosted puff pastry sheets out flat.  Cut the pastry to the size you would guesstimate would wrap evenly around the filet. Place filet in center and cover with mushroom, onion, and cheese mixture. Gently wrap puff pastry around filet being careful not to tear the pastry or have areas that are too thick. Cut off any excess and see my next recipe for what to do with the leftovers. Whip one egg and brush over top of pastry then cut a few small slits in the top. Bake at 450 for 10 minutes then reduce heat to 425 and cook 10 more minutes.