You'll want to start this several hours (we recommend at least five hours) before serving, even the night before, to allow adequate time for chilling the Beef Wellingtons between steps.

Four 1.5-inch-thick center-cut filets mignons (about 6 ounces each)
¼ pound mushrooms
1 Tablespoon unsalted butter
1 Tablespoon finely chopped shallot
1 Tablespoon minced garlic
2 large eggs
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
8 Tablespoons Gorgonzola cheese (about 2 1/2 ounces) *

Sauce (below)
 

Beef Wellington Gorgonzola
Served with Asparagus & Hollandaise Sauce, Twice-Baked Potatoes

Preheat oven to 425°F.

Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan, roast filets in middle of oven approximately 9-12 minutes or until a meat thermometer registers 100-105°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, at least 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely.

In a small bowl lightly beat eggs to make an egg wash.

On a lightly floured surface, roll out puff pastry sheet until relatively thin - trim edges to form a 13-inch square and cut that square into four 6.5-inch squares.

Put 2 Tablespoons of Gorgonzola in center of one square and top with one-fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them slightly but trimming off excess. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Make sure that you trim any excess pastry from the corners rather than folding it in to ensure a thin, flaky crust that is evenly baked and is not doughy.

Arrange Beef Wellington, seam side down, in a non-stick baking pan (or spray baking pan with Pam). Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425°F.

Brush top and sides of each Beef Wellington with remaining egg wash and bake 20-25 minutes or until pastry is golden and flaky.

Make sauce while Beef Wellingtons are baking:

1 cup veal or beef demiglace (we suggest Minor's brand beef demiglace, available at www.soupbase.com, or buy the demiglace at your better grocery stores))
2 Tablespoons Amontillado sherry (or Madeira)

In a saucepan boil demiglace and Madeira 1 minute until just slightly thickened; keep sauce warm.

Serve Beef Wellingtons with sauce, accompanied by potatoes and green salad or veggie. Serves 4.

* You may substitute goose liver pate or duck mousse to make a traditional Wellington.