Beef Tenderloins in Puff Pastry

• 4 (5 ounce) beef tenderloin steaks
• 1 tablespoon canola oil
• 12 lb sliced fresh mushrooms
• 4 green onions, chopped
• 14 cup butter
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 frozen puff pastry sheet, thawed
• 1 egg
• 1 tablespoon water

1. In a large skillet, brown steaks in oil on both sides.
2. Place a wire rack on a baking sheet, and transfer steaks to a wire rack, and refrigerate for 1 hour.
3. After the 1 hour, saute mushrooms, and onions in butter, until tender, drain.
4. Stir in the salt and pepper.
5. On a lightly floured surface, roll pastry into a 13 inch square, then cut into 4 even squares.
6. Place 1 steak in the center of each square., top with mushroom mixture.
7. Combine egg, and water, and brush over pastry.
8. Bring up corners to center, and tuck in edges, press to seal.
9. Place on a parchment paper-lined baking sheet.
10. Cover and refrigerate for 1 hour, or overnight.
11. Bake uncoveredat 400 degrees for 20-25 minutes or until pastry is golden brown, and meat reaches desired doneness.

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

Taken from www.food.com/recipe/beef-tenderloins-in-puff-pastry-470023 (may not work)