Beef Wellington

Sprinkle the steaks with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a large skillet, brown the steaks in 1 tablespoon of oil for two to three minutes on each side. Remove the steaks from the skillet and refrigerate them until they're chilled.

In the same skillet, saute the mushrooms and onion in the remaining oil until they're tender. Stir in the remaining salt and pepper, then let the filling cool to room temperature.

Preheat the oven to 425°F. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-inch rectangle. Cut each puff pastry into two 7-inch squares (use any scraps to make decorative cutouts, if desired). Place a steak in the center of each square, then top it with the mushroom mixture. Lightly brush the pastry edges with water. Bring the opposite corners of the pastry over the steak, then pinch the seams to seal the beef Wellingtons tightly.

Place the beef Wellingtons on a greased 15x10x1-inch baking pan. Cut four small slits in the top of each pastry. Arrange cutouts over the top, if desired. Brush the puff pastry with your egg wash.

Bake the beef Wellingtons for 25 to 30 minutes or until the pastry is golden brown and the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; for medium, 140°; for medium-well, 145°).