Beef Wellington

Serves 3

1.5lb beef tenderloin or beef replacement (e.g. farm boy vegan beef tips), salt and pepper

1 sheet puff pastry

1 lb mixed mushrooms, chopped into small pieces

2 tbsp butter

2 tbsp chopped shallot

1 tsp minced garlic

1/4 tsp thyme

1/4 cup whipping cream

3 tbsp dijon mustard

2 tbsp horseradish

• Heat oven to 425.

• If using tenderloin, heat 2 tbsp olive oil in pan over high heat and brown on all sides. Set aside. If using meat replacement, just set aside for later.

• Chop mushrooms and put aside. In skillet, melt butter and add shallots and garlic. Saute for a few minutes. Add mushrooms and thyme. Cook, stirring occasionally until dry. Add whipping cream, mustard and horseradish. Mix very well and once whipping cream has almost disappeared, taste to add salt and pepper.

• Lay out puff pastry on a baking sheet. Down the middle, add beef then add mushroom mixture on top. Fold sides and curl at the end. Take knife and add several vents.

• Cook for 35 minutes then let cool for 5-10 minutes.

Calories - using vegan beef tips, 1800 calories for whole thing.