Festive Beef Wellington

1 lb 10 oz thick beef fillet

2 tbsp butter

salt and pepper

2 tbsp vegetable oil

1 garlic clove, chopped

6 oz crimini mushrooms

1 tbsp chopped fresh sage

salt and pepper

12 oz frozen puff pastry dough thawed

1 egg beaten

 

Preheat oven to 425F.  Put the beef in a roasting pan spread with butter and season.  Roast for 30 minutes and remove from oven.  Meanwhile heat oil in a pan over medium heat.  Add garlic and onion and cook stirring for 3 minutes.  Stir in the mushrooms, sage and seasonings and cook for 5 minutes.  Remove from heat.  Roll out the dough in a triangle large enough to enclose beef.  Place beef in the middle and spread the mushroom mixture over it.  Bring the long sides of the dough together over the beef and seal with beaten egg.  Tuck short ends over (cut away any excess) and seal.  Place on a cookie sheet seam side down.  Make 2 slits in the top.  Decorate with dough shapes and brush with beaten egg.  Bake for 40 minutes.  If it browns too quickly, cover with foil.  Remove from oven and garnish with sage.