Ingredients

• Beef Tenderloins at 6oz each - pat dry
• 1.5 t salt
• 1 t pepper
• 4 t olive oil or butter
• 3.5 C mushrooms ( about a pound)
• 2 medium shallots
• some thyme
• 2 garlic cloves
• puff pastry
• large egg

Description

• Salt and pepper the steaks, brown 2-3 minutes per side (brown only, don't cook), refrigerate meat until chilled (overnight even)
• Saute mushrooms and shallots, two cloves of garlic, and thyme, salt and pepper. Cool to room temperature
• Preheat oven to 425F
• Cut puff pastry into 7" squares (puff pastry sheets are 14x14? So four squares per sheet of PP)
• Wrap each tenderloin with proscuitto.
• Place a steak in the center of each pastry, top with mushroom paste.
• Brush edges of pastry with water. Bring opposite corners up, twist and seal all edges
• Place in greased pan and cut 4 steam slits in top of each pastry. Brush with egg.
• Bake 25-30 minutes.
• Ready to eat or let them rest.