• 6 beef tenderloin steaks, 8 ounces each
• 4 tablespoons butter
• 3 sheets thawed puff pastry
• 1 large egg
• 1/2 pound sliced 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 fresh thyme

Brown steaks in 2 tablespoons butter for 2 to 3 minutes on each side. On a lightly floured surface, roll each puff pastry sheet into a 14x9 inch rectangle pan. Cut each pastry into two 7 inch squares and place a steak in the center of each square. Lightly brush pastry edges with water. Pinch corners to seal tightly. Cut four small slits in top of pastry. Place pastries in a greased baking pan. Brush with egg. Bake at 400 degrees for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness. While the meat is cooking, saute mushrooms and shallots in remaining butter for three minutes. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.