Beef Wellington w/ Bearnaise Sauce

Joe has been on me for a while now to learn how to make Beef Wellington, so what better of a time than Father's Day! I found this recipe on simplyrecipes.com, here is the exact link:
http://simplyrecipes.com/recipes/beef_wellington/

Beef Wellington Recipe

Ingredients:
1 lb beef tenderloin fillet
Salt and pepper
Canola, grapeseed, or olive oil
1 lb mushrooms
4 thin slices ham (Parma ham if you can get it) or prosciutto (I used prosciutto)
2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
2 egg yolks, beaten
**I also used a about a tbsp of diced onion and a tbsp of minced garlic

To make:
1 Preheat oven to 400°F.
2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
3 Chop the mushrooms put them into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cook down (this is where I also added a tbsp diced onion and a tbsp minced garlic), allowing the mushrooms to release their moisture (and for the onion to cook). When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.
4 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
5 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
6 Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.
Serves 4.

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I also made a very simple Bearnaise Sauce to go with the Beef Wellington. I will say that the sauce tasted a little funny by itself, but atop the meat it was out of this world! I found the recipe on AllRecipes.com. Here is it's exact link:
http://allrecipes.com/Recipe/Bearnaise-Sauce-I/Detail.aspx

Bearnaise Sauce

INGREDIENTS:
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter

DIRECTIONS:
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

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I served the Beef Wellington with Bearnaise Sauce on the side with homemade mashed potatoes and green beans. Let me just say that Joe looked at me during the meal and asked "Where's my wife? This is a five star meal! I couldn't have pulled this off!" What a great compliment! Honestly, I couldn't believe I pulled it off either. I was so nervous to cook it!