BEEF WELLINGTON

Ingredients:

1/4	cup	finely chopped parsley
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/2	cup	red wine (optional)
1/2	cup	finely chopped white onions
1 (284 g)	can	canned mushrooms, drained and finely chopped
6	pc	MONTEREY BEEF TENDERLOIN MEDALLIONS, about 1" thick
		iodized fine salt and pepper to taste
1	pack	store-bought puff pastry sheet
1	pc	MAGNOLIA BROWN EGG, use egg whites only

Procedure:

Preheat oven to 425°F.
Cook first 5 ingredients in a sauté pan over medium heat until all liquid is absorbed and mixture resembles a paste.
Season steaks with salt and pepper on both sides. Cover top of the steaks with mushroom mixture.
Cover the steaks with puff pastry to form square like pockets. Seal ends tightly and brush top of pastry dough with egg wash.
Bake on a rack uncovered for 25 minutes. Serve.

Makes 6 servings.

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