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Individual Beef Wellingtons With Mushroom Sau

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      Title: INDIVIDUAL BEEF WELLINGTONS WITH MUSHROOM SAU
 Categories: Beef, Sauces
      Yield: 8 Servings
 
      1 lb Mushrooms
    1/4 c  Butter or margarine
      1 md Onion, minced
      3 c  Fresh bread crumbs
    1/4 ts Thyme
    1/2 ts Pepper
      1 ts Salt
      1 lb Pkg puff pastry
      8    Beef rib eye steak, 1 inch
           -thick by 3x5 inches
      2    Eggs separated
      4 ts Water
 
  Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
  mushrooms and extra stems.  In a large skillet over medium heat, melt
  butter, add mushrooms and onions and cook for 5 minutes or until all
  liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and
  cool. Prepare puff pastry as package directs. Cut 8 rectangular
  pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the
  centre of each pastry rectangle, top with steaks and 1 whole mushroom
  each. In a small bowl, beat egg whites and 2 tsp of water with a
  fork. Brush pastry
  
  edges.  Fold pastry over steak and mushroom; overlap edges and press
  to seal. Roll out scraps, cut into leaf or other designs. Brush backs
  with egg white and arrange on pastry rectangles. Place on cookie
  sheet. Refrigerate for 2-3 hours.  Let meat sit at room temperature,
  about 30 minutes before baking. Preheat oven to 400F. In a cup, beat
  egg yolk with 2 tsp water, brush over pastry.  Bake 23 minutes for
  rare, 25 minutes for medium. Serve immediately with Demi-glaze sauce.
  (follows) This can be served with asparagus tips, baby carrots, and
  broiled tomato halves. Serves 8.
 
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