Cheese and Crab-Stuffed Beef Wellington Recipe | Wisconsin Cheese

Ingredients

• 1 cup (2 sticks) butter, softened
• 4 ounces Chalet Alpenaro cheese, shredded (1 cup)
• 1 to 2 tablespoons minced fresh rosemary
• 1 tablespoon snipped fresh chives
• Salt and pepper
• 1 1/2 pounds beef tenderloin
• 1 tablespoon olive oil
• 4 tablespoons butter, cubed
• 1 1/2 cups sliced wild or baby portobello mushrooms
• 3 ounces fresh baby spinach (about 3 cups)
• 1/2 cup lump crabmeat
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 2 tablespoons butter, cubed
• 1 medium shallot, minced
• 1 garlic clove, minced
• 1 1/2 cups dry red wine
• 1 1/2 cups beef stock