Southwest Beef Wellington

Prep Time: 35 minutes

Cook Time: 20 minutes

Serves: 8

Ingredients:

• 8oz. of bacon
• 8 4oz. Nolan Ryan Beef Tenderloin Steaks 
• Salt and pepper to taste
• 8oz. sharp cheddar cheese
• 1/4 bunch of cilantro, chopped 
• 1/4 bunch scallions, chopped fine 
• 8 4"x5" sheets of fresh or frozen puff pastry sheets at room temperature
• 2 large eggs 
• 1/4 cup water

Instructions:

1. Preheat the oven to 400ºF. 
2. Cook the bacon in a large skillet over medium-high heat until crisp. Drain off the fat and pat the bacon dry with paper towels. Chop the bacon and set aside.
3. Increase the heat to high. Season the tenderloins with salt and peper. Sear the tenderloins for 2 minutes on each side. Transfer the steaks to a plate and place in the fridge for 10 minutes.
4. In a small bowl combine the cheese, chopped bacon, cilantro, and scallions.
5. Lay the puff pastry sheets out on your work surface. Spoon some of the cheese-bacon mixture onto the center of each puff paster: place a tenderloin on top of each. Wrap the puff pastry around the beef and place on an oiled bacon sheet.
6. Whisk together the eggs and water; brush this egg was over the tops of the puff pastry packets.
7. Baked until the puff pastry turns golden brown, 13-17 minutes.
8. Enjoy!