Beef Wellington Two Ways

Andrew and I like our steaks different. So I am making this two ways.

2 bacon wrapped filets

1/4 cup mushrooms, chopped

2 tbsp balsamic, divided

1 tsp Italian seasoning

1 tbsp blue cheese crumbles

1 wedge laughing cow swiss

1 puff pastry sheet

1 tbsp All Whites

Heat a skillet over medium high heat. Drizzle 1 tbsp of balsamic in skillet. Sprinkle 1/2 tsp Italian seasoning on one of the filets. Sear meat three minutes on each side. When you flip the meat sprinkle the remaining Italian seasoning on the filet. Sear the bacon around the steak as well so it gets a little bit of a crisp to it.

I like my steak well. So I tossed it in the oven for 10 minutes on each side. I put Andrew's in for 10 minutes so it wouldn't be mooing at dinner. Remove steak from oven. Cool and put in fridge for a minimum of 1 hour.

In a small saucepan place remaining balsamic and mushrooms. Cook over high heat; stirring occasionally for about 5 minutes. Place in ramekin and put in fridge until ready to assemble.

Remove puff pastry sheet from freezer and thaw on counter for 40 minutes. Once thawed roll out on lightly floured mat to about a 13 inch square.

Spread the laughing cow wedge on the Italian seasoned filet. Place cheese side down about 2 inches in and over for the edge of the dough. Cut a square two inches around the other two sides of the filet. Brush a 1 inch border with All Whites. Fold two opposite corners in to the middle and press together. Fold remaining corners in like you are wrapping a present. Press edges together to seal. Turn over and tuck any loose edges under. Place seam side down on a parchment lined pan.

Mound mushrooms in about three inches from the outer edges of remaining dough. Place blue cheese crumbles on top. Then place filet on top. Repeat process that you did with the other filet.

Don't toss the scraps! I used them to write I Love You on Andrew's steak (Cheesy I know! But it is our anniversary dinner.) and to make an appetizer.

Preheat oven to 425.

Bake wellingtons for 20-25 minutes or until dough is golden brown. Let rest 5-10 minutes before serving.