Instructions: There is no hard and fast rule about making any recipe traditional. Make it you own and leave off the mushroom duxelle. Season the steak with some herbs or mustard. I make a Turkey Wellington using Turkey Breast tenderloins. Sprinkle with salt, pepper, and garlic powder and brown in olive oil/ butter mixture, just until golden on both sides. Cool slightly.

Defrost packaged puff pastry dough according to directions. Carefully open puff pastry sheet and roll, on lightly floured board, until about 1/4" thick. Cut pastry sheet into 2 or 3 sections, depending on size of tenderloins. Brush tenderloin with Dijon mustard or mustard of your choosing. Wrap in puff pastry and place seam side down on baking sheet.

Brush with egg wash(1 egg and 1 Tbsp. water) and bake in a 375F oven for about 30 minutes until a rich golden brown. These can be prepared early in the day, refrigerated, and baked when needed

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