Directions

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a
• large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on
• each side. Remove from skillet and refrigerate until chilled.
• In the same skillet, saute mushrooms and onion in remaining oil until
• tender. Stir in remaining salt and pepper; cool to room temperature.
• Preheat oven to 425°. On a lightly floured surface, roll each
• puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in.
• squares (use scraps to make decorative cutouts if desired). Place a
• steak in the center of each square; top with mushroom mixture.
• Lightly brush pastry edges with water. Bring opposite corners of
• pastry over steak; pinch seams to seal tightly.
• Place on a greased 15x10x1-in. baking pan. Cut four small slits in
• top of pastry. Arrange cutouts over top if desired. Brush with egg.
• Bake 25-30 minutes or until pastry is golden brown and meat reaches