If you have a full recipe please share :3

https://playswellwithbutter.com/ind.....ington-recipe/

only I used 5oz sirloins wrapped in bacon from my local KwikTrip (they were on sale). you could use the bacon wrapped filets or pork from wally's.
I used one red onion and one yellow onion, sauteed them til golden brown, added mushrooms (portabella's is what I used) and sauteed all three until the shrooms gave up all their water and it boiled off. Then I added 1/2 to 3/4cup of Marsala wine, then simmer till it reduced and will coat the back of a spoon.
I seared the sirloins in cast iron with just enough olive oil for a thin coat. 2-3 minutes on a side, flip. set aside.

Puff Pastery. I got the Jolly Roll from the juice isle, but I didn't get enough. I only grabbed two, I needed four. use enough puff pastery people!
line the pastry with duxelle (shroom and onions), then thin layer of Grey Poupon, then prosciutto (or ham, I used ham because I forgot). Then sirloin/tenderloin/porkloin. fold, seal, egg wash on the outside (one egg, one tablespoon of water, mix well, brush on the outside).
Bake at 425 til golden brown and your meat registers 145 for medium rare, or 155 for medium well... however you like your meat

I used glass bakewear, I should have used a cooksheet, and or coated the baking vessel because my puff pasteries STUCK to the glass.\

this was my first time making beef wellington. I used marsala instead of sherry because I don;t like sherry.
enjoy

NOW we're talking, thank you!!!