Apparently Beef Wellington is supposed to be difficult to make. I found the base for this recipe on allrecipes.com a long time ago and have made the dish numerous times without any disasters.. which means that any rookie chef can pull this off. This recipe takes a bit of time than I would spend on a normal week-night dinner but it's super easy and the end result looks like something you've slaved over for hours!
1/2 cup red wine
1/4 cup butter
1/4 cup chopped parsley
4 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed
1 medium red onion, sliced into strips
1 egg + 1 tbs water, whisked
3. Cut the pastry squares in half diagonally (1 box of pastry should come with 2 squares, which makes 4 appropriately sized pastry triangles). Place steak (seasoned with salt & pepper if desired) in the center of pastry triangle, top with mushroom/onion paste, and wrap the pastry to cover the entire steak. Brush pastry with egg wash.
4. Bake steaks uncovered in the preheated oven for 20-25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
We served this dish with some grilled asparagus and mashed cauliflower and it was big hit! I had some extra puff pastry left over this time because I needed to serve 5 people so I embellished the pastry with some hand cut leaves.