Beef Wellington with Vegetables

Impressive, but super easy.  Not to mentions delicious!

 
4 tenderloin steaks, 3/4-inch thick
2 lbs. puff pastry
worcestershire sauce
2 T onion, minced
salt and pepper to taste
1 large red pepper cut into strips
fresh spinach leaves
4 ozs. mushrooms, sliced
1 egg yolk, slightly beaten
1 tablespoon milk
 
Line a baking sheet with parchment paper and set aside.
 
Preheat oven to 375 degrees.
 
Place puff pastry onto a lightly floured board.  Roll into two 16” by 16” squares.  Cut in half.
 
Place each tenderloin on each of the four squares of puff pastry.   Brush the tenderloins with worcestershire sauce.   Place two and a half teaspoons of onion on top of tenderloins and season with salt, and pepper.   Place a couple red pepper strips, a heap of spinach and some mushrooms on top.
 
Completely cover the tenderloins with puff pastry and press edges together.
 
Combine yolk and milk and brush on pastry. Bake for fifteen minutes or until golden brown.