Beef Wellington on a budget

Ingredients:

2 8oz bacon wrapped filets

1/4 package of sliced mushrooms

1 Sweet Onion finely diced

1 Garlic Clove sliced thin.

1 package of Pillsbury pie pastry

Step 1: heat iron skillet over high heat. Separate bacon from filets, and place them into a small skillet, let them cook over medium heat.

Place the filets on the skillet, and cook to 90% of your desired doneness. Searing both top and bottom, as well as the sides. Sprinkle salt and pepper on the meat as it sears. Searing should take 3 to 7 minutes per side depending on desired doneness.

While meat is cooking, add sliced garlic, mushrooms and onions to skillet with the bacon cooking. Stir the mixture often to insure the bacon cooks all the way. Once bacon is cooked to a crisp, remove from the heat.

Once the filet has reached the desired temperature, remove from heat, and let it cool down all the way to room temperature.

Next, preheat your oven to 450 degrees,. Carefully unroll the pie pastry, and place the filets in the middle of one pie crust, ladling the mushroom mixture on top, then folding the pastry over to seal the meat inside.

Place on a greased cookie sheet and bake at 450 for 10 to 15 minutes until done.

bon appetit