Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Filet mignon
3 tb Butter
1/3 c Cognac
1 pk Frozen puff pastry
1 Egg white, lightly beaten
1 Egg yolk
1 ts Milk

--------------------------STUFFING-------------------------------
1/2 c Butter
1 sm Onion,finely chopped
1 lb Mushrooms,sliced

---------------------------SAUCE--------------------------------
1/4 c Butter
1/2 c Chopped onion
1/2 c Chopped carrot
2 tb Chopped parsley
1/2 ts Thyme
1 Bay leaf
1/4 c Flour
2 1/2 c Beef bouillon
1 c White wine
1 tb Tomato paste
Salt and pepper

Prepare sauce first.Melt butter in saucepan.Add onions,carrots,
parsley,thyme and bay leaf.Cook over low heat,stirring constantly,
until vegetables are soft. Remove from heat and stir in flour.Return
to heat and cook,stirring constantly,until mixture begins to
brown.Stir in bouillon and wine; simmer for 30 minutes.Add tomato
paste and salt and pepper to taste. Prepare stuffing next.Melt 1/2
cup butter in large skillet.Saute onions until translucent.Add
mushrooms.Cook over low heat until they turn dark.Cool.Preheat oven
to 450 degrees.Rub filets with salt and pepper.Place in skillet over
high heat with butter.Brown briefly on both sides.Flame with
cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares
reserving scraps for decoration.Place 1/4 of mushrooms on each
square.Place filet on top of mushroom mixture. Bring edges
together.Paint with egg white.Cut small leaves from pastry
scraps;fasten to roll with egg white.Mix yolk and milk and brush
completely.Place filets on cookie sheet.Bake 10 minutes.Reduce heat
to 375 degrees.Bake 20 minutes more.Serve with warm sauce.Serves 4.

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