Garlic & Herb Beef Wellinton Miniatures

• Butter 2 tablespoons
• 4 Beef tenderloins, cut each in half
• Salt and pepper
• 1 large sweet onion, sliced thin
• 8 ounces fresh mushrooms, sliced thin
• 1 tablespoon dry Sherry
• 1/2 cup Garlic and Herb flavored cream cheese
• 1 large egg, beaten
• 1 package frozen puff pastry sheets, thawed and cut each into 4 squares

1. Preheat oven to 400f.
2. In a saute pan, add 1 tablespoon of butter and heat until melted.
3. Season the tenderloins with salt and pepper. Brown the beef on all sides and set aside.
4. Heat the other tablespoon of butter and saute the thinly sliced onion until it starts to caramelize. Add the sliced mushrooms until soft. Add the dry Sherry, salt and pepper to taste.
5. Take the garlic and herb cheese and lightly coat both sides of each tenderloin. Press the mushroom mixture on each side next.
6. Place the steaks in the center of each piece of puff pastry. Roll over and tuck the ends underneath each other. Brush with the beaten egg and place on a sheet pan and bake about 15 minutes or until the pastry is golden brown.
7. Insert a meat thermometer in the center to determine the doneness of the beef. Usually 145 degrees for medium.

butter, beef, salt, sweet onion, mushrooms, sherry, garlic, egg, pastry sheets

Taken from www.epicurious.com/recipes/member/views/garlic-herb-beef-wellinton-miniatures-1208430 (may not work)