1 center cut beef Tenderloin Roast

1 teaspoon olive oil, divided

1/2 teaspoon salt

1/2 teaspoon pepper, divided

8 ounces mushrooms

1 large shallot

2 tablespoons dry red wine

2 tablespoons Dijon-style mustard

1/2 teaspoon dried thyme leaves

1 sheet frozen puff pastry (1/2 package), thawed


Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper.  Press evenly onto all surfaces of beef roast.  Place roast in skillet; brown evenly.  Remove roast from skillet. 

Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped.  Do not overprocess.   Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper.   Cook 2 to 3 minutes.  Remove from skillet to medium bowl; cool.  

Line rimmed baking sheet with aluminum foil and place in oven.  Unfold pastry dough on lightly floured cutting board.  Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you.  Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary.  Cut off excess pastry dough; press to seal overlapping edges.  Remove baking sheet from oven and dust lightly with flour.  Place pastry-wrapped roast, seam-side down, on baking sheet.  Cut 4 (2-inch) vents in top of pastry.

Bake in 425°F oven 35 to 50 minutes or until thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium.  Transfer Beef Wellington to carving board.  Let stand 10 minutes.