XXX: Individual Blue-Cheese & Mustard Beef Wellingtons

I looked at this recipe and cursed myself that I haven't tried these yet. Sound delicious!

All-purpose flour for dusting
1 sheet puff pastry, defrosted if frozen
2 T olive oil
3 large shallots, finely chopped
1 lb trimmed beef filet, cut into 4 rounds (about 1 inch thick)
1 t coarse salt
1/4 t black pepper
1 T dijon mustard
1/2 c crumbled blue cheese
2 large egg yolks
1 T heavy cream

On a floured work surface, roll out pastry sheet to 1/8 in thick and 16 inches square. Cut four 6-in squares and wrap squares in plastic, placing a piece of wrap between each square. Refrigerate until ready to use.
Meanwhile, cut out four leaves from extra dough; wrap and refrigerate.
Preheat oven to 425*.
In a medium skillet, heat 1 T oil over medium heat. Cook shallots until golden brown, about 5 minutes. Transfer to a bowl; set aside. Wipe skillet clean.
Pat steaks dry and season with salt and pepper; let stand at room temperature for 15 minutes. Heat remaining oil in skillet over high heat until hot but not smoking. Sear beef 1 1/2 minutes on each side; transfer to a plate. Mi
Mix mustard and blue cheese with shallots; spoon mixture on each steak. Wrap each steak with a pastry square, pinching together on bottom to seal. Moisten tops of pastries with water; attach leaf shapes. Place on baking sheet and freeze 20 minutes.
Mix egg yolks with cream; gently brush over pastry. Bake 15 to 18 minutes, until pastry is golden brown. If pastry darkens too quickly, tent with foil. Let stand 5 minutes before serving.

Recipe found on a Turning Leaf ad in the Martha Stewart magazine.