2½ lb beef tenderloin, cut into 6 steaks
20 button mushrooms, chopped fine
2 shallots, chopped
2 cloves garlic, chopped
6 slices bacon, chopped
½ stick butter
3 sheets puff pastry
1 egg, whipped for egg wash
Buttered and seasoned whole roasted mushrooms for garnish
Brown bacon, and set aside. Next season the tenderloin and then brown it in the left over bacon fat. After the beef is browned and seared, set aside and place the butter in the pan. As the butter melts sauté the mushrooms and shallots, and garlic. When done, remove and place in a bowl and add the bacon. Take the pastry and cut six circles twice the circumference of the steaks. Now place a spoon full of the mushroom bacon mixture in the center of the dough then place the steak on it, then take the edges and pull them up over the sides and seal it, this is the bottom. Repeat this for the other five and then place the folds on the wellingtons seams down in the Dutch oven.
Brush with the egg wash and garnish tops with shapes cut out of the dough scraps. Brush those with egg and season with season salt, then bake at 400 degrees for 20 minutes; after they are cooked they need to rest for five minutes before served. Serve on a Dutch oven lid and garnish with mushrooms.