Beer & Stilton Stuffed Beef Wellington

• 2 (6 ounce) filet mignon
• 1 pinch salt
• 1 pinch pepper
• 1 pinch garlic powder
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 teaspoon olive oil
• 1/2 cup beer, preferably a sweet strong ale
• 1/4 cup blue cheese, preferably stilton
• 1/2 sheet puff pastry, thawed

1. Preheat oven to 425 degrees.
2. Season filets with salt, pepper and garlic powder.
3. Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
4. Remove filets and place in the refrigerator to chill.
5. Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
6. Remove pan from heat and deglaze with beer, scraping up all the meat residue.
7. Return pan to heat and reduce sauce by half, about 5 minutes.
8. Turn out flame, add cheese and stir continuously until completely melted and well blended.
9. Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
10. Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
11. Bake on a sprayed baking sheet for 20-25 minutes.
12. If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

filet mignon, salt, pepper, garlic, butter, garlic, shallot, olive oil, beer, blue cheese, pastry

Taken from www.food.com/recipe/beer-stilton-stuffed-beef-wellington-412220 (may not work)