1 large sheet puff pastry
2 lbs. London Broil, cooked medium-rare and sliced thin
1 lb. mushrooms, sliced thin
1 large onion, diced
blue cheese crumbles or other cheese, if desired
Salt and pepper, to taste
1 egg yolk, beaten
4 oz. demi-glace
Preheat oven to 350 degrees. Saute mushrooms and onions. Thaw out the pastry sheet and, using flour to avoid sticking to the surface, roll out to about 1/4-inch thick. Place the sheet down on a table and, starting at one edge, place meat slices followed by the mushrooms, onions and cheese. Season with salt and pepper. Roll into a loaf and brush lightly with the egg yolk. Place Wellington on a greased baking sheet making sure the edge is on the bottom and leaving enough room to rise. Prick with a toothpick to prevent excess puffiness. Bake for 20 minutes or until golden brown. Cut into slices and serve with a demi-glace sauce (available in any specialty store) for dipping. If you like, garnish with a little chopped parsley for color.
Yields 8-10 pieces.
Courtesy of Chef Corwyn L. Butler