Instructions: In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.

In the same skillet, with the remaining 3 tablespoons butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt, and pepper. Reduce over moderate heat to a thick puree. Cool.

Preheat oven to 450 degrees.

Divide Puff Pastry into six portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4-inch thick. Place each tournedos on one side of a pastry rectangle, leaving enough room to fold over.

Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired. The recipe can be prepared ahead to this point.

Glaze the tops of the pastry with egg wash. Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.

Arrange each tournedo on a heated plate and garnish with watercress. Nap the Sauce Bearnaise around the tournedo.

This recipe yields 6 servings.

Comments: A classic, elegant entree for a formal dinner party, this is a variation on Beef Wellington. Theres something very adventurous about giving each guest their own package which remains a mystery until they open it right on their plate. Because most of the preparation can be done early in the day, you will be able to spend more time with your guests and less in the kitchen.

Wine Recommendation: A Gevrey-Chambertin, Chambolle-Musigny, or Vosne Romanee all offer the great depth and flavor of Burgundy, essential qualities to partner a classic dish like this beef. If you would like a less expensive wine, then a Californian Pinot Noir, like Chalone or Etude would be a good choice.

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