Mini Beef Wellingtons

3 T. olive oil, divided

8 (5 oz.) tenderloin fillets, 1-inch thick

1 lb. mushrooms, finely chopped

1/3 C. dry red wine

1/3 C, finely chopped green onions

1/2 t. dried thyme

1/2 t. salt

1/4 t. black pepper

1 (17 oz.) package frozen puff pastry sheets

1 egg, beaten with 1 T. water

Heat 2 T oil in a large skillet until hot. Add fillets and sear 3 minutes over med-high heat, turning once. Steak will only be partially cooked at this point. Remove from heat and drain steaks on paper towel. Chill.

Thaw pastry 20 minutes. heat remaining 1 T. oil in the same skillet. Add mushrooms and stir until tender. Add wine and cook 2-3 minutes. Stir in green onion, thyme, salt and pepper. Cook 1 minute longer. Remove from heat and cool.

On a lightly floured surface, roll each pastry into a 14-inch square. Cut each sheet into four (7-inch) squares. Place about 2 T. of mushroom mixture in the center of each square. Place a fillet on top of each. Brush pastry edges with egg wash and wrap around each steak, pinching edges to seal. Place on an ungreased baking sheet, seam-side down.

Decorate tops with pastry trimmings, if desired. Bake at 375 ° F. for 20-25 minutes or until pastry is golden. If necessary, cover loosely with foil during last 5 minutes to prevent over browning.