Individual Beef Wellingtons

1. Season the beef tenderloins with 1 teaspoon of salt and 1 teaspoon of pepper. Heat a large cast-iron skillet over high heat. When smoking hot, add the oil. Sear the beef on all sides until a good crust forms. Reduce the heat to medium, if needed. Transfer the meat to a plate, and let it rest at room temperature for 5 to 10 minutes to cool slightly. Then, refrigerate for at least 1 hour.
2. Wipe the mushrooms clean with a damp paper towel. In a food processor, pulse the mushrooms, shallots, garlic and herbs until finely chopped. Melt the butter in a sauté pan over medium heat. Add the mushroom mixture, and cook for 8 to 10 minutes until the liquid evaporates. Stir in the brandy, Worcestershire sauce, and remaining salt and pepper. Cook until the liquid is gone. Let it cool at room temperature for 10 to 15 minutes until warm. Refrigerate for at least 1 hour to fully chill before assembling.
3. Preheat the oven to 400° F. On a lightly floured surface, roll out a puff pastry sheet. Cut into a 10-inch square. Trim the corners to form a cross. Save the scraps for decoration. Spread half of the mushroom mixture over a tenderloin, and place in the center of the pastry cross. Combine the beaten egg and water to make an egg wash. Brush the pastry edges with egg wash. Fold each pastry side over the meat to cover it. Brush the seams with egg wash. Place the covered tenderloin seam-side down on a greased baking sheet. Repeat with the second tenderloin.
4. Use the leftover pastry dough for decoration, attaching with egg wash. Brush all of the pastry with egg wash, and sprinkle with salt. Refrigerate for one hour. Bake the cold Wellingtons for about 40 minutes until the pastry is golden. Let rest briefly before cutting, as the meat continues to cook inside.

Per Serving: Calories: 850, Fat: 62 g (17 g Saturated Fat), Cholesterol: 210 mg, Sodium: 2,050 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 40 g.