Steak Wellington

Preheat oven to 425 and line a baking sheet with foil. Take one puff pastry sheet out of the refrigerator.

Pat steaks dry with a paper towel, salt and pepper both sides.

Heat skillet/grill on high heat then add 2 tablespoons of butter. Sear steaks until browned, then remove from heat and set aside. Steaks will finish cooking in a later step.

Heat a skillet on medium heat and add 2 tablespoons of butter and sliced mushrooms. Cook mushrooms and set aside.

Once meat is seared to a brown place the steaks on prepared baking sheet and add 1/2 the sautéed mushrooms to the top.

Measure the steaks and cut puff pastry dough to fit. Roll pastry dough with a rolling pin if you need. Pastry dough should be just long enough to slightly tuck it under the steak on both sides.

Place pastry dough over the mushrooms and tuck the ends under the sides of the steaks. Bake for 10-15 minutes or until pastry is golden and internal temperature of the steak is 145 degrees.

While steaks roast, make sauce. In a small mixing bowl combine 2 cups of cold water, 1 tablespoon of cornstarch and 2 teaspoons of beef bullion powder or 2 teaspoons of Better Than Bullion. Whisk mixture into the pan used to sauté mushrooms. Heat on high, whisking constantly. Reduce sauce down to desired consistency.

Once steaks are finished cooking, allow them to rest for a couple minutes. Plate dish with remaining mushrooms and a drizzle of sauce around the outside of the Steak Wellington. Enjoy!

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