Ingredients
4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)1 tablespoon canola oil1/2 pound sliced fresh mushrooms4 green onions, chopped1/4 cup butter1/2 teaspoon salt1/4 teaspoon pepper1 frozen puff pastry sheet, thawed1 large egg1 tablespoon water
Preparation
In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet; transfer steaks to wire rack. Refrigerate for 1 hour. Meanwhile, preheat oven to 400°. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper.
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.
Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight.
Bake, uncovered, until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-25 minutes.
