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.