4 (6 oz.) filet mignon, about 1” thick
4 portabella mushroom caps, sliced and sautéed
1 cup Gorgonzola cheese, crumbled
1 sheet of puff pastry about 6”x8”, cut into 4 pieces
1/2 cup egg wash
2 tbsp. olive oil

Directions:

1. Lightly oil and season filets. Grill over medium-high heat just to sear. Cook to rare if medium rare is desired or if medium is desired to cook to medium rare and so on. Allow steaks to cool while prepping mushrooms and gorgonzola. If puff pastry is frozen, allow to thaw then cut. Place about 2 tablespoons of gorgonzola on center of each poiece of pastry then top with one fourth of cooled mushrooms. Place each steak on top and begin brushing edges with egg wash. Working one at a time, pull one corner of dough to the center of the filet and then pull the opposite corner. Repeat with the two remaining coeners. Seal tightly and turn over onto a baking sheet. Wrap remaining steaks in the same manner. Once all Wellingtons are on the baking sheet, brush each lightly with egg wash and bake at 325°F for about 20 to 25 minutes or until golden brown. Serves 4.

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