Carole's Mini Beef Wellingtons

4 small beef tenderloin steaks, cut 1-inch thick
2 tsp. olive oil
1/2 lb. mushrooms, finely chopped
3 Tbs. dry red wine
1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. black pepper
1 sheet frozen puff pastry, thawed
vegetable spray

Prep time: 45 minutes
Yield: 4 servings

Preheat oven to 425º.

Heat oil in a large non-stick skillet over medium-high heat. Sauté mushrooms 3 minutes or until tender. Add wine; cook 2 to 3 minutes. Stir in thyme, salt, and pepper. Remove mushrooms from skillet and let cool.

Season steaks with salt and pepper as desired. Brown steaks in skillet over medium-high heat 1 1/2 minutes per side. (Steaks will be partially cooked only. Do not overcook.)

Cut pastry into 4 equal squares. Roll pastry into 6-inch squares. Place about 2 Tbs. mushroom mixture in the center of each pastry square. Top with steaks. Wet edges of dough with water. Bring together 4 corners of pastry dough. Pinch edges together or twist tightly to close. Place on a baking sheet prepared with cooking spray.

Bake immediately for 15 minutes or until golden brown. Let stand 5 minutes. Serve.

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