Copper Creek
Chef Allen's Portabella Beef Wellington

Ingredients:
2 - 6-8 oz  beef tenderloin medallions
4 - 4x4 puff pastry

Preparation:
Pan sear the medallions and place in between the sheets, pinch the sides together and cook at 350 degrees for 20 minutes.

Sauce
Ingredients:
2 Tbl butter
1 Tbl shallots
1 Tbl garlic
1 1/2 cup portabella mushrooms
1 1/2 cup button mushrooms
1 cup red wine
2 cup beef stock
1 sprig thyme
1 bay leaf
1 Tbl Roux

Preparation:
Saute' the shallots and garlic until tender on medium heat.
Add mushrooms.
Saute' for 2 more minutes.
Deglaze pan with red wine.
Reduce by half.
Add beef stock, thyme, and bay leaf.
Bring to a boil, then simmer for 5 minutes.
Wisk in roux until thick