Tenderloin In Puff Pastry

1. 1

   In a large skillet, brown steaks in oil on both sides. Place a wire rack on a

2. 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. 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. 4

   Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined

5. 5

   . Cover and refrigerate for 1 hour or overnight.

6. 6

   Bake, uncovered, at 400u00b0 for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).

* Per serving · 4 servings · Values may vary.