Creamy Beef Vol au Vents

Ingredients:

• 1 pound Beef Tenderloin, cut into 1/2-inch pieces
• 1 package (10 ounce) frozen unbaked puff pastry shells
• 1 tablespoon olive oil
• 1 package (8 ounce) sliced mushrooms
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1/2 teaspoon dried tarragon leaves
• 1/8 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh parsley

Cooking:

1. Bake puff pastry shells according to package directions.
2. In large nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 2 to 3 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove beef from skillet; set aside.
3. Add mushrooms, onion, garlic, tarragon and thyme to same skillet and heat over medium heat until hot. Cook 4 to 5 minutes until tender and all liquid is evaporated, stirring often. Return beef to skillet; stir in heavy cream, Worcestershire sauce, salt and pepper. Simmer 2 to 3 minutes or until sauce thickens, stirring occasionally.
4. Press shell centers down. Evenly divide beef mixture and spoon into center of shells. Sprinkle with parsley.