Individual Beef Wellingtons

Easy to make but oh-so decadent. I love to make these for Christmas dinner. If time allows they can be topped with a homeade Bernaise Sauce, but usually I just used a prepackaged mix by Lawry's. Its fast and is really good.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 4  filet mignon steaks
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  sheets puff pastry, thawed
• 1  egg, beaten
•  bearnaise sauce

Directions

1. Preheat oven at 400 degrees.
2. Heat oil in large skillet over medium-high heat.
3. Season filets with salt and pepper and sear on all sides.
4. Thaw puff pastry according to package directions. Gently smooth seams with lightly wettened finger. Divide each pastry sheet in half.
5. Place each steak in a section of pastry. Fold under and trim off excess dough. Pinch seams tightly to seal.
6. Brush pastry with beaten egg. Decorate with dough trimmings shaped into leaves, braids, etc. to enhance, if desired.
7. Place seam-side down in a lightly oiled 13x9x2 inch baking dish.
8. Bake 20 minutes for medium-rare. Allow to cool for 10 minutes.
9. Top with prepared Bearnaise Sauce.