Wellington-Style Beef

Ingredients
Cooking spray
1 (17.3-oz) box frozen puff pastry sheets
4 oz pâté (or liverwurst)
2 (8-oz) filet mignon steaks
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
8 oz fresh pre-sliced baby portabellas
1 cup cream sherry
1 cup beef broth
2 teaspoons cornstarch
2 tablespoons water

Prep

• Preheat oven to 425°F. Coat baking sheet with cooking spray.
• Cut each roll of pastry into thirds; do not unfold. (Return two squares to freezer for other use.) Place four squares on baking sheet 2–3 inches apart.
• Cut pâté into eight 1/2-inch-thck slices.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 1–2 minutes on each side (to sear).
2. Transfer steaks to baking sheet. Roast steaks 8–10 minutes or until 145°F (for medium-rare). Bake pastries 10–12 minutes in same oven or until golden and puffed. Let steaks stand 5 minutes; then cut into 1/4-inch-thick slices.
3. Place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook 3–4 minutes or until browned. Add sherry and cook 2–3 minutes or until reduced by about one-half.
4. Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; slowly add to sauce while whisking. Simmer 1–2 minutes to thicken sauce. Place puff pastries on serving plates; top each pastry with two pâté slices and one-fourth of the steak slices. Drizzle with sherry mushroom sauce. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)