Ingredients:

	8 5-8 Oz beef tenerloin (1 1/2 inches)
	2 Leeks, chopped
	3/4 Cup Bourbon whisky
	1/4 Cup freshly cracked black pepper
	1 Lb Portobello Mushrooms, thick sliced
	3 Tbs Worcestershire sauce
	2 (8 Oz) cans refrigerated crescent rolls
	1 egg white (lightly beaten)
	Garnish: fresh chives

Prepares 8 servings

Preparation time: 25 minutes

Chill time: 8 Hours

Bake time: 13 minutes

	Combine beef, leeks and Bourbon in shallow dish or larger heavy duty zip lock bag.
	Cover and seal, chill 8 hours, turning occasionally.  When ready to cook , reserve the marinade.
	Cook steaks in a none stick skillet, medium high heat, (4-5 minutes each side).  Set aside. Cool completely.
	Bring reserved marinade to a boil in medium sauce pan over medium heat.
	Stir in mushrooms and Worcestershire, reduce heat and simmer 10 minutes.  Keep warm.
	Unroll crescent rolls, separate into 8 rectangles, press perforations to seal.  Roll into 6 inch squares.
	Place each steak into center of a pastry square.  Bring corners to center, pinching to seal
	Brush evenly with egg white.
	Bake, seam side down on lightly greased rack in a broiler pan at 375 degrees for 13 minutes.
	Spoon warm sauce onto serving plates; top with steaks.  Garnish if desired.

Note: Steaks and sauce can be prepared a day ahead.  Follow directions up baking steaks.