Deconstructed Beef Wellington with Bleu Cheese Sauce

INGREDIENTS

1/4

sheet frozen puff pastry dough

1 pint

mushrooms {I use baby Portobellos)

shallots, peeled and roughly chopped

3 tbsp

minced garlic (or three cloves peeled and roughly chopped).

sprigs fresh thyme, leaves only {and some for garnish}

1 tbsp

unsalted butter

2 tbsp

extra-virgin olive oil

Salt & Pepper

1 lb

beef tenderloin {two filets}

2 tbsp

olive oil

2 tbsp

butter

1/2 cup

red wine {substitute beef stock if needed}

2 cups

heavy cream

4 oz

crumbled Bleu Cheese

3 tbsp

freshly grated Parmesan

1 tbsp

fresh thyme leaves

2 tbsp

minced fresh parsley leaves