Individual Beef Wellingtons

• 1/2 lb. cremini mushrooms
• 1/4 cup KRAFT Tuscan House Italian Dressing
• 1 small shallot, finely chopped
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 Tbsp. finely chopped fresh parsley
• 6 beef tenderloin steaks (1-1/2 lb.), 1 inch thick
• 2 tsp. freshly ground peppercorns
• 1 Tbsp. oil
• 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
• 1 egg, beaten

1. Heat oven to 450 degrees F.
2. Use pulsing action of food processor to chop mushrooms until finely chopped.
3. Heat dressing in large nonstick skillet on medium-high heat.
4. Add mushrooms; cook and stir 2 min.
5. Add shallots; cook 2 min.
6. or until liquid is cooked off.
7. Spoon into bowl; stir in cheese and parsley.
8. Sprinkle both sides of steaks with crushed peppercorns.
9. Carefully wipe skillet clean with paper towel.
10. Heat oil in skillet on medium-high heat.
11. Add steaks in batches; cook 1 min.
12. on each side.
13. Remove from skillet; cool 5 min.
14. Unfold pastry on lightly floured cutting board; roll to 20x12-inch rectangle.
15. Cut into 6 squares.
16. Spoon mushroom mixture onto center of each square; top with steak.
17. Bring edges of pastry together, then pinch together at top to seal.
18. Place, upside-down, on rimmed baking sheet sprayed with cooking spray.
19. Use sharp knife to cut slits in star-shaped design in top of each pastry bundle.
20. Brush with egg.
21. Bake 10 to 14 min.
22. or until pastry is golden brown and steaks are cooked to medium doneness (160 degrees F).
23. Remove from oven.
24. Let stand 7 to 10 min.
25. before serving.

cremini mushrooms, italian dressing, shallot, parmesan cheese, parsley, beef tenderloin, freshly ground peppercorns, oil, pastry sheet, egg

Taken from www.kraftrecipes.com/recipes/individual-beef-wellingtons-185174.aspx (may not work)