An Easy and Delicious Beef Wellington Puff Pastry

Gather the ingredients. Preheat the oven to 400 F. The Spruce / Tara Omidvar In a large skillet, heat the 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper. The Spruce / Tara Omidvar Cook and stir over medium heat until mixture is browned and the moisture evaporates, about 8 to 12 minutes. The Spruce / Tara Omidvar Add the chicken livers, garlic, and marjoram. Cook and stir for 4 to 5 minutes longer. The Spruce / Tara Omidvar Add the beef broth and cook and stir for 3 to 4 minutes until the liquid evaporates. Remove from the heat. The Spruce / Tara Omidvar In ​a nonstick skillet, melt the remaining 2 tablespoons of butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Remove from the heat. The Spruce / Tara Omidvar Roll out puff pastry on​ a lightly floured surface to 13-inch squares. Cut each sheet into four 4 1/2 inch squares. The Spruce / Tara Omidvar Divide the mushroom mixture between the squares and spread to cover. The Spruce / Tara Omidvar Top each square with a filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal. The Spruce / Tara Omidvar Place the Wellingtons seam side down on a rimmed baking sheet and brush with more beaten egg. The Spruce / Tara Omidvar Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes, then serve. The Spruce / Tara Omidvar