• 1/4 pound fresh mushrooms, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 1 (17-1/2-ounce) package frozen puff pastry dough, thawed
• 4 (4 to 5 ounce) Filet Mignon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Sherry
• 1/4 cup Dijon
• 1 egg

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

In a nonstick skillet over medium heat, cook mushrooms, garlic, Sherry and thyme 6 to 8 minutes, or until mushrooms are tender. Remove from heat and set aside.

Unfold puff pastry sheets and cut each in half crosswise. Spoon mushroom mixture onto center of each of the 4 pieces of puff pastry, distributing evenly.

Season both sides of Beef Mignon with salt and pepper; place over mushroom mixture. Add Dijon on the tops and sides of the steak in a thin coating before adding more of the mushroom mixture on top.  Bring corners of pastry up over steaks; using your fingers, pinch corners and edges together to seal completely. Add egg wash over pastry to give it that lovely golden brown glaze.

Place seam-side down on baking sheet and bake 20 to 25 minutes, or until pastry is puffed and golden, and tenderloin is cooked to medium-rare, or to desired doneness you want your meat cooked at.