This is the classic amazing dinner to strut your stuff. But what if you want to make it for just you? You don't want to be in the kitchen all-day, so try this.

Ingredients:

1/2 lb grass fed Beef tenderloin

1/2 lb Cremini "Baby Bella" mushrooms – dice in food processor

1 Pastry dough

2 Shallots – finely diced

2 Garlic cloves – finely diced

Black truffle oil

Olive oil

Pinch rock salt

Pinch black pepper

Directions:

• Pat beef tenderloin dry with a paper towel and cut into 1” cubes.

• Heat olive oil on stovetop to high temperature until it just starts to shimmer.

• Sear cubes of beef on all sides (let meat release from the pan on it’s own) then remove from pan and let rest.

• Sautee diced mushrooms, shallots, garlic, salt and pepper in same pan for 20 min on High or until all moisture evaporates.

• Cut dough into 3” x 3” squares.

• Spoon 1 tsp of mushroom filling onto dough, top with 1 small drop of truffle oil and 1 seared beef cube.

• Press edges to seal dough, then cook according to dough instructions.

Doughs Tried:

Organic Fillo Dough by The Fillo Factory (must be thawed prior): cook for 15 min at 375F. Very flaky pastry dough and hard to keep together.

Puff Pastry Shells by Pepperidge Farm (must be thawed prior/brushed with egg): cook for 12 min at 425F. Stacked 2 shells with beef inside, was too much dough.

Pizza Dough Thin Crust by Pillsbury’s Best: cook for 12 min at 425F. Tastes like pizza dough.

Grands! Flaky Layers by Pillsbury: cook for 11 min at 350F. Had a very nice buttery taste, but was a large bread:meat ratio.

Crescent Dough Sheet by Pillsbury: cook for 11 min at 350F. Wish this had the buttery taste, but overall fit the job description for Beef Wellington well.

Written by: Dr. Terra Caudill

Photo Credit: Dr. Terra Caudill

Original Recipe: Claire Robinson at FoodNetwork.com