Beef Wellington

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8oz each)
4 T. butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 lbs. sliced fresh mushrooms
1/4 c. chopped shallots
2 T. all-purpose flour
1 can (10-1/2 oz) condensed beef consomme, undiluted
3 T. port wine
2 tsp. minced fresh thyme

In a large skillet, brown steaks in 2 T. butter for 2-3 minutes on each side. Remove and keep warm.

On a lightly floured surface, roll each puff pastry sheet into a 14-in. x9-1/2in. rectangle. Cut into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400 degrees for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.