sheets frozen puff pastry (17.3-oz. pkg.), thawed according to package directions
Directions
Preheat oven to 425°F. Cut tenderloin lengthwise into 8 strips (each about 1x1x6 inches). Sprinkle beef lightly with salt and pepper to taste, if desired. Cut each strip crosswise into 3 strips. Place on rack in broiler pan. Roast 15 minutes or until internal temperature registers 145°F. Transfer beef to platter and refrigerate at least 30 minutes to cool completely. Reduce oven temperature to 400°F.
Meanwhile, melt butter over medium heat in large skillet. Add onion, mushrooms, marjoram, salt and pepper, stirring until mushrooms are tender and liquid is evaporated. Cool slightly.
Lightly roll each sheet puff pastry to 12x16-inch rectangles. Cut each piece beef lengthwise into 2 pieces. With sharp knife, cut each pastry sheet into 24 pieces. Spread about 1 teaspoon mushroom mixture on each piece, leaving about 1/4 inch on edges. Top with piece of beef. Bring edges up to enclose beef, pinching edges to seal pastry.
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