Deconstructed Beef Wellington

Here is a way to enjoy this decadent dish in a lot less time.  Buy puff pastry from the frozen food section, thaw it, then quarter it and bake it off.  Fry beef tenderloins on the stove top, and while they rest make a delicious pan sauce with baby portabella mushroom and shallots.  You are supposed to be developing relationships with your loved ones, not your stove!

1/2 package frozen puff pastry, thawed in the refrigerator
4 - beef tenderloin steaks - roughly 1/2 lb. each
1 tbsp olive oil - for frying
4 tbsp. unsalted butter, sliced into 4
1 shallot, minced
8 oz. sliced baby bella mushrooms
1/2 cup red wine
1/4 cup chicken broth
fresh parsley for garnish

Cut thawed puff pastry into four, equal-sided squares and bake off on a slipat-lined baking sheet in a 425 degree oven until golden, roughly 15 minutes.

Dry steaks off with paper towel and season with salt and pepper.  Heat oil in a skillet over medium heat until it just starts to smoke.  Add steaks to pan and cook until well-browned (3-5 minutes per side for medium rare, 4-6 minutes for medium).   Remove pan from stove, then place steaks on plate, then tent with foil to keep warm.

Put half butter into pan along with mushrooms and minced shallot cooking until mushrooms have released moisture and shallots are translucent, roughly 6-8 minutes.  Add wine, broth and any juices that have accumulated under the tented steaks and cook for 3-4 minutes.  Remove pan from heat and whisk in remaining butter - season with salt and pepper to taste.  Place a steak on top of each pastry, then spoon one quarter of the mushroom sauce over each and sprinkle with parsley - serve.

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