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Preheat oven to 425 degrees. Season filets with salt, pepper and garlic powder. Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side. Remove filets and place in the refrigerator to chill. Add oil to same pan and fry garlic and shallot for 2-3 until translucent. Remove pan from heat and deglaze with beer, scraping up all the meat residue. Return pan to heat and reduce sauce by half, about 5 minutes. Turn out flame, add cheese and stir continuously until completely melted and well blended. Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes. Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets. Bake on a sprayed baking sheet for 20-25 minutes. If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Sausage stuffer for charcuterie, forcemeat preparations
Home dry-aging bags — age beef in your fridge, restaurant quality