INGREDIENTS
2
2 ½-to-3-inch-tall pieces beef tenderloin (filet mignon), about ¾ pound
1 tbsp
vegetable oil
3 tbsp
unsalted butter
6 oz
finely-chopped baby bella mushrooms
1/3 cup
finely-chopped sweet onion
1
large clove garlic, minced
1/2 tsp
kosher salt, or more to taste
Freshly-ground pepper,
1/4 cup
dry sherry
1
large sprig fresh thyme
1 tbsp
chopped fresh parsley
1
sheet (1/2 box) puff pastry
1 tbsp
Dijon mustard
Egg wash (1 beaten egg + 1 tablespoon milk)