Individual Beef Wellington

I realized that my butcher at Whole Foods gave me 2 pieces of 1" thick beef tenderloin instead of 2" thick until I got home. But I was going to make beef wellington tonight! I had to use what I got. So I stacked these two 1" pieces up and came up with this beef wellington's countryside brother. It turns out, it's even more flavorful thanks to the extra layer in the middle between the two pieces of meat so it allows more sauce to sneak in. It's so moist and juicy that when you cut into it, the juices splash!

Maybe I can name it beef steak pocket? After all, it doesn't matter what it's called, right?

1 serving

Ingredients:

• 2 pieces of 1" thick beef tenderloin 
• 2 1/3 tablespoons Boursin garlic and chive cheese
• 3 tablespoons canola oil
• 1/4 sheet puff pastry (I use Dufour)
• 1 small shallots, minced
• 3 tablespoons minced white button mushroom
• 1 teaspoon fresh thyme, minced
• 1 teaspoon water
• 1 egg
• kosher sea salt
• fresh ground pepper

Directions:

1. Heat canola oil on high heat in a pan until it smokes. Season beef tenderloin on both sides and cook for 1 to 1.5 minutes on each side. Remove and set aside.
2. Sautee shallots, mushroom and thyme in the same pan for 5 minutes. Lightly season with salt and pepper. Remove and let cool.
3. Prepare egg wash. Crack the egg and mix it with 1 teaspoon of water. Set aside.
4. Roll out the puff pastry to a 13" x 15" square. Place 1 piece of beef tenderloin in the center, spread 1 teaspoon of boursin cheese and add 1 teaspoon of mushroom mixture. Put the other piece of beef tenderloin on top. Spread with 2 tablespoons cheese and top with the rest of the mushroom mixture.
5. Brush the corners and sides of each square with the egg wash, fold each corner up to the center, tuck in the sides, and press lightly to seal.
6. Cover and chill overnight in the fridge.  
7. Remove it from the fridge and brush again with egg wash. Preheat oven to 425 degrees. Bake for 20 to 25 minutes, or until golden brown. Serve hot.