Individual Beef Wellington

I tried this recipe last fall when I had my family out for dinner. They just melted in your mouth. I bought the beef tenderloin at Costco and I swear by the President's Choice Puff Pastry. Just thaw it out according to the package directions. It is already rolled out and ready to go. I cut each piece in half, but I didn't trim it like the recipe says, as the pastry was already the perfect size, I just lightly brushed the pastry edges with water and folded them under. 30 minutes later they were perfect!

6 beef tenderloin steaks (1 1/2 to 2 inches thick and 8 oz. each)

4 tablespoons butter, divided

3 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1/2 pound sliced fresh mushrooms

1/4 cup chopped shallots

2 tablespoons all-purpose flour

1 can (10 1/2 ounces) condensed beef consomme, undiluted

3 tablespoons port wine

2 teaspoons minced fresh thyme

In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on eack side. Remove and keep warm.

On lightly floured surface, roll each puff pastry sheet into a 14in. by 9 1/2in. rectangle. Cut each sheet into two 7in. squares (discard scraps). Place a steak in the center of each square.. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Turn over. Cut four slits in top of pastry.

Place in a greased 15in. by 10in. by 1in. baking pan. Brush with egg. Bake at 400*F for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*, medium 160*; well-done, 170*.

Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consommeuntil smooth; stir into mushroom mixture. Bring to a boil; cooka nd stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.