Individual Beef Welllingtons

2 pounds beef tenderloin roastOlive oilSalt and pepper to taste4 tablespoons butter1 small onion1 rib celery 1/2 pound mushrooms (any kind)1 clove garlic 1/4 cup white wine or chicken broth2 sheets puff pastry6 slices, 1/8-inch each, blue cheese1 egg white mixed with 1 tablespoon waterWine reduction 1/2 small onion, chopped1 clove garlic, minced 1/2 rib celery, chopped1 stalk rosemary2 tablespoons extra virgin olive oil1 cup Merlot12 spears asparagus, cookedHeat oven to 500 degrees. Line a baking sheet with parchment paper.Rub roast with olive oil; season with salt and pepper. Place roast on meat rack in pan and sear in oven for 15 minutes. Remove from oven. Reduce temperature to 350 degrees.While meat cooks: In sauté pan melt butter, cook onions, celery, mushrooms and garlic until onions are translucent. Add wine or chicken broth and cook until liquid evaporates. Remove from heat and let cool. Blend in food processor until smooth.Sprinkle work surface with flour and roll out one puff pastry sheet to about 1/8 inch thick. Cut into three, 6-inch squares. Repeat with second sheet. Cut roast into 6 equally sized pieces.To assemble: Place pastry square on a floured work surface; top with slice of blue cheese and 1/6 of duxelle mixture and top with meat. Brush egg wash on edges of pastry and wrap steak securely. Turn over and brush top and sides of pastry package with egg wash. Repeat with remaining pastry squares and ingredients. Place Wellingtons on prepared pan and bake 20 minutes or until golden brown.In the meantime, prepare wine reduction: Heat olive oil in sauté pan and cook onion, garlic, celery and rosemary until vegetables are tender. Add Merlot, bring to boil and reduce by two-thirds. Strain sauce through fine sieve. Just before serving drizzle sauce over Wellington. Crisscross two asparagus spears over top.Serves six.