1 egg, beaten
1 medium onion, chopped
2 tbs olive oil
3/4 tsp salt
17.3 oz pkg frozen puff pastry, thawed
1 3/4 cups sliced mushrooms
1/2 tsp pepper
4 beef tenderloin steaks
Sprinkle steaks with 1/2 tsp salt and 1/4 tsp pepper. In a skillet, brown steaks in 1 tbs oil 3 min. On each side. Remove from skillet and refrigerate until chilled. In same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper, cool to room temp. On a floured surface roll each puff pastry sheet into a 14×9 1/2′” rectangle. Cut each into two 7″ squares, use scraps to make decorative cutouts if desired.
-Place a steak in the center of each square, top with mushroom mixture, brush pastry edges with water. Bring opposite corners of pastry over steak, pinch seams to seal tightly. Place on a greased 15x10x1″ baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg. Bake at 425° for 30 min. Or until pastry is golden brown and meat reaches desired doneness, then SERVE…

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