Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining mushrooms and extra stems. In a large skillet over medium heat, melt butter, add mushrooms and onions and cook for 5 minutes or until all liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and cool. Prepare puff pastry as package directs. Cut 8 rectangular pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the centre of each pastry rectangle, top with steaks and 1 whole mushroom each. In a small bowl, beat egg whites and 2 tsp of water with a fork. Brush pastry edges. Fold pastry over steak and mushroom; overlap edges and press to seal. Roll out scraps, cut into leaf or other designs. Brush backs with egg white and arrange on pastry rectangles. Place on cookie sheet. Refrigerate for 2-3 hours. Let meat sit at room temperature, about 30 minutes before baking. Preheat oven to 400F. In a cup, beat egg yolk with 2 tsp water, brush over pastry. Bake 23 minutes for rare, 25 minutes for medium. Serve immediately with Demi-glaze sauce. (follows) This can be served with asparagus tips, baby carrots, and broiled tomato halves. Serves 8.

Demi-Glaze Sauce

4 cups fat free beef stock 1/2 cup chopped mushrooms 3 tbsp cornstarch 3 tbsp cold water 1/2 cup jellied stock (consomme) 1/2 cup red wine 1 tbsp butter or margarine 1 tbsp tomato paste

In a medium saucepan, combine beef stock and mushrooms. Bring to a simmer and maintain simmer for 5 minutes. Once simmering starts, stir gently only when necessary as whisking will cloud the finished sauce. Do Not Boil. Make a paste with starch and cold water. Add to sauce, stir gently. The add jellied stock, wine, butter, and tomato paste. Heat through. This is a thin clear sauce.