Beef Wellington

3 pounds trimmed filet of beef, cut into 4 steaks
Brown filet of beef with salt and pepper in a large skillet, about 10 minutes. 
Chill immediately.

Duxelles:

1 pound mushrooms, diced fine
3 tablespoons shallots
2 tablespoons butter
3 tablespoons red wine
3/4 pound Gruyere cheese, shredded

1 package puff pastry

Add butter to the skillet used to cook the steak and add mushrooms. Sauté over high heat until liquid is removed from the mushrooms, stirring while cooking, about 10 minutes. Lower heat and add the shallots and wine, cook until liquid had evaporated. Cool the mixture.

Unwrap puff pastry and cut each sheet into 4 squares for a total of 8 pastry squares. Spread 4 sheets with cheese and half of the duxelle mixture. Place a steak on top of the mushroom mixture. Cover each steak with another pastry sheet and crimp the edges together to make 4 individual servings. Brush each pastry with beaten egg. Bake 18 - 20 minutes at 400 degrees, until pastry is golden brown.

Wine Sauce:

1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups beef broth
1 bay leaf
1/2 cup red wine

Sauté carrot, celery, and onion until tender. Add beef broth, bay leaf, and wine and cook another 10 minutes. Strain broth back into a sauce pan and add the remaining duxelle mixture. Bring to a boil and thicken with 3 tablespoons cornstarch and 3 tablespoons water. Season with salt and pepper. Makes 4 servings.