Adapted from the Taste of Home
2 beef tenderloin steaks
4 tablespoons of butter, divided
1 sheet of frozen puff pastry, thawed
1 egg, lightly beaten
8 oz sliced mushrooms
2 tablespoons flour
1 10oz can beef consomme
3 tablespoons port wine
In a medium skillet brown steaks in 2 tablespoons of butter for 2 minutes per side.
On a lightly floured surface roll puff pastry into a 14 x 9 inch rectangle. Cut into two 7 inch squares.
Place steak in center of each square. Brush edges of pastry with water. Bring all corners together in the middle of each steak and pinch shut.
Place in a greased 9 x 13 inch baking dish. Brush puff pastry with egg.
Bake for 25 minutes or until desired doneness.
Meanwhile, in the same skillet, saute the mushrooms in remaining 2 tablespoons of butter for 5 minutes.