Individual Beef Filet Wellingtons

• 2 filet mignon
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon vegetable oil
• 2 cups mushrooms, chopped
• 12 onion, finely chopped
• 2 tablespoons butter
• 14 cup Italian seasoned breadcrumbs
• 1 puff pastry, frozen and thawed
• 1 egg white, beaten

1. Thaw puff pastry sheet on counter 45-60 minutes.
2. Put filets on a plate and place in freezer for 20-30 minutes.
3. Preheat skillet to very hot (cast-iron is preferred, or stainless steel.
4. It is not recommended for non-stick skillets to heat to very hot).
5. Remove filets from freezer, brush with oil and season with salt and pepper.
6. Sear each side in hot skillet 5 minutes on each side.
7. Remove from skillet and place on a clean plate.
8. Preheat oven to 450 degrees F.
9. For mushroom filling: melt butter in medium heated skillet (same one you seared the filets in), saute mushrooms and onions.
10. Lightly salt and pepper.
11. Cook 5 minutes.
12. Stir in bread crumbs.
13. Lay out puff pastry sheet on lightly floured surface and lightly flour the top.
14. Roll out to 9" X 10".
15. Cut in half longways.
16. Spoon half of the mushroom mixture on each of the filets.
17. Press down to compact mushroom mixture.
18. Carefully place filets on top of each puff pastry sheet, mushroom filling side down.
19. Fold each long side of the puff pastry over the filets, then each end.
20. Place on baking sheet that has been lined with parchment paper, seam-side down.
21. Brush with beaten egg white all around.
22. Bake at 450 degrees F for: Rare- 10 minutes.
23. Medium Rare - 12 minutes.
24. Medium - 15 minutes.

filet mignon, salt, pepper, vegetable oil, mushrooms, onion, butter, italian seasoned breadcrumbs, pastry, egg

Taken from www.food.com/recipe/individual-beef-filet-wellingtons-476033 (may not work)