Tenderloin In Puff Pastry

• 4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)
• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms
• 4 green onions, chopped
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 frozen puff pastry sheet, thawed
• 1 large egg
• 1 tablespoon water

1. In a large skillet, brown steaks in oil on both sides. Place a wire rack on a
2. . Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper.
3. On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry.
4. Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined
5. . Cover and refrigerate for 1 hour or overnight.
6. Bake, uncovered, at 400u0b0 for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).

beef tenderloin, canola oil, mushrooms, green onions, butter, salt, pepper, pastry sheet, egg, water

Taken from www.tasteofhome.com/recipes/tenderloin-in-puff-pastry/ (may not work)