8 ounces unsalted butter
2/3 cup all-purpose flour
1/2 cup diced onions
1/2 cup red wine
1/4 cup roasted garlic
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
8 ounces crimini mushrooms, quartered
8 ounces portobello mushrooms, sliced 1/2-inch thick
2 tablespoons olive oil
2 pounds beef tenderloin, trimmed and cubed
4 sheets puff pastry
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