Beef Wellington

 

 

1/4 cup of olive oil

1 tsp salt

1 tsp pepper

2 4oz tenderloin filets

4 10-12 count shrimp peeled and deveined

2 medium sized portabella mushrooms stem removed

 

Coat filet with shrimp and portabella mushroom and oil mixture

 

Mix

1 tsp chopped rosemary

2 tsp parsley chopped

3 tbls cream cheese

 

Split cream cheese mixture on two patties

 

Layer with mushroomon on bottom, then top with filet. Then add the cream cheese mix, then shrimp. Wrap in softened puff pastry wrap. Decorate with hearts cut from pastry.