Traditional Beef Wellington was probably named for Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original version of this dish, however, was probably quite simple: A paste of flour and water placed over the beef, which was then baked. Later, it became a fancier dish, featuring puff pastry and pâte.

Ingredients
1 Sheet of Puff Pastry
8 oz Centre Cut of Beef Tenderloin
1 cup sliced button mushrooms
½ Torn Oyster mushrooms
1 tsp finely chopped shallots
2 oz red wine
½ cup 35% cream
1 cup veal glaze
1/3 tsp finely chopped garlic
2 eggs
Salt and Pepper

1. Season and grill the beef tenderloin to rare to blue, and remove from grill and cool. In a sauté pan, heat up two table spoons of canola oil until almost smoking. Add mushrooms, toss in pan repeatedly. Add shallots and garlic, toss repeatedly. Add red wine, and flame. Add veal glaze, add 35% cream and reduce for 2 minutes until thick. Remove from heat, and place on cooling dish, and cool to room temperature.

2. On a separate cutting board layout puff pastry sheet, approximate size, 6 x 10 inches. Cut one thin strip lengthwise, approximate width, 2 inches. Cut one square piece, approximately, 4 x 4 inches.

3. Place beef tenderloin on a baking tray, put a table spoon of the room temperature mushroom ragout on the top of the tenderloin. Place egg yolks and small bowl, and whisk, add a touch of cream, and a pinch of salt, to create an egg wash.

4. Cover both sides of the 10 x 2 inch puff pastry in the egg wash. Wrap the strip around the outside of the beef tenderloin. Brush both sides of the square piece of puff pastry with egg wash. Place on top of the beef tenderloin, tucking the side pieces underneath, and pressing down onto the side piece, to form a tight seal.

5. Place in the refrigerator for half an hour to an hour. Pre heat oven to 375 degree F. If convection, 425 degrees F in a conventional oven. Place the Beef Wellington in the oven, approximately 12 to 15 minutes, until pastry has risen and is golden brown. Remove from oven, and let rest for two to three minutes. Place on plate and serve!