Beef Wellington

This is a Beef Wellington recipe that doesn't include pate - it substitutes a mushroom puree, and is really good! Serves 6.

1 lb button mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red wine
1/4 cup butter
1/4 parsley, chopped
6 beef fillets (Fillet Mignon)
1 package frozen puff pastry

Thaw puff pastry according to directions on package.

Combine the first five ingredients in a skillet over medium heat and cook until all the liquid is gone. Puree in a food processor until it becomes a paste. Cool.

Preheat oven to 425 degrees. Roll out one sheet of pastry and cut into three pieces. Place one fillet on the puff pastry, spread with the mushroom puree, and wrap tightly, pinching all seams shut. Repeat with other five fillets.

Bake on cookie sheet for 25 minutes, and let rest 5 minutes before cutting.