Add mushrooms and shallot to pan drippings cook over medium-high heat 3 minutes then add sherry, cream,
parsley, and remaining salt then cook stirring frequently, until all liquid is absorbed for about 12 to 14 minutes.
Remove from heat and let cool and cover and chill until ready to assemble Wellingtons. Preheat oven to 425 degrees F then line 2 rimmed baking sheets with parchment paper.
On a highly floured surface, roll 1 puff pastry sheet to a 12x10-inch rectangle then cut in half lengthwise. Spoon a
heaping tablespoon mushroom filling in center of each pastry then top each with a chilled fillet. Brush edges of
pastry with beaten egg and wrap 2 opposite sides of pastry over each fillet, overlapping them, then seal seam with
beaten egg.
Wrap remaining 2 sides of pastry over fillet, seal with beaten egg and press pastry around fillet to
enclose completely. Repeat procedure with remaining puff pastry, mushroom filling, and fillets then decorate
fillets as desired with remaining puff pastry dough.
Place fillets, seam side down, on prepared pan and brush entire surface of pastry with beaten egg. Bake for about
20 to 22 minutes or until pastry is golden brown. Serve this Christmas recipe immediately with Sherry Cream
Sauce.
To make Sherry Cream Sauce (about 3 cups), you need:
* 3 tablespoon butter
* 4 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups beef broth
* 1/2 cup dry sherry
* 1 cup heavy whipping cream
In a medium skillet, melt butter over medium heat. Add garlic, cook 3 minutes, then gradually add flour, and cook,
stirring constantly, 2 minutes. Stir in broth and sherry; bring to a boil, reduce heat, and simmer 10 minutes. Stir in
cream, and simmer 20 minutes or until thickened.
