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4 beef tenderloin fillets (1 3/4 inches thick and about 5 ounces each)
1 tablespoon vegetable oil
1/2 lb sliced mushrooms
4 green onions, chopped
1/4 cup butter (1/2 stick)
1/2 teaspoon salt
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
1. In large skillet, brown fillets in oil on both sides.
2. Place a wire rack on a baking sheet. Transfer fillets to wire rack; refrigerate for 1 hour.
3. In the same skillet, 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. Cut into 4 squares.
6. Place one fillet in the center of each square; top with mushroom mixture.
7. Combine egg and water; 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. Cover and refrigerate for 1 hour or overnight.
10. Bake, uncovered, at 400 degrees for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
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