Beef Wellington With Mushroom And Boursin Cheese - cooking recipe

Ingredients

3 1/2 lbs beef tenderloin fillets
salt
pepper
garlic powder
basil
1 package garlic and harbs boursin cheese
8 ounces mushrooms, chopped
1 lb puff pastry sheet (thawed)
flour
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
extra virgin olive oil
2 garlic cloves

Preparation

Preheat oven to 400 degrees.
Season roast with salt, pepper, garlic powder and basil to taste.
On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
Allow filet to cool completely and discard larding fat and strings if strings are there.
Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
Drain mushrooms and garlic and mix with boursin cheese.
Let mixture chill while waiting for beef to cool. Drink a glass of wine.
Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
With your finger you can make criss-cross grooves in the dough as a decoration.
Brush the edges of the dough with egg white to seal.
Repeat with the ends of the dough.
Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
Remove from oven and allow to rest for 15 minutes.