Individual Beef Wellingtons

One 11 x 17 inch sheet of frozen puff pastry, defrosted
1 tablespoon olive oil (or one turn of your pan)
1 tablespoon unsalted butter
½ pound button mushrooms, stemmed and finely chopped
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper
¼ cup dry sherry
1 clove garlic, minced
4 filet mignon steaks, cut into 1 inch thick chunks (about 5 oz each)
1 large egg lightly beaten with a splash of water

Pre-heat oven to 425*.
Heat a small skillet over medium heat. Add 1 tablespoon oil and the butter. When the butter melts add the mushrooms, garlic and thyme. Cook for about 4 minutes then season with salt and pepper; add the sherry. Cook off the liquid until dry, about 1 minutes. Remove from the heat, let cool.
Heat a large nonstick skillet over high heat. Drizzle oil over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don’t move the meat while cooking it.) Remove the meat after 4 minutes of cooking and cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
Cut the mushroom mix evenly into 4 portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, ¼ the mushroom mix , top with beef.. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with the egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 wellingtons on a baking sheet (I use a stone) Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes before serving.