Heat the oven to 275 degrees

Line a baking sheet with parchment

With paper towels, pat the steaks dry

Sprinkle them with salt and pepper

Usinga ramekin as a guide, cut the pastry sheets into circles 1” bigger than the top of the ramekin

Place the pastry circles on a tray, cover with a damp towel and place in the refrigeratorto chill until ready to fill ramekins

In a large (12-inch) cast-iron skillet or heavy skillet with an oven-proof handle over medium-high heat, heat 1 tablespoon of the oil

Add the steaks to the skillet and cook for 2 to 3 minutes on each side, turning with tongs, until a golden crust forms

Place the skillet in the oven and continue to cook for 4 to 6 minutes, or until a thermometer inserted into the center of the steaks registers 125 degrees

(the exact time will depend on the thickness of the steaks)

Remove the skillet from the oven and transfer the steaks to a plate to rest for 10 minutes

Cut into thin slices and set aside

Increase the oven temperature to 400 degrees

While the steak rests, set the skillet over medium-high heat and add the remaining 1 tablespoon oil

Add the mushrooms, pearl onions, shallot, and thyme sprigs to the skillet

Cook, stirring occasionally, for 5 to 6 minutes, or until the mushrooms start to brown

Stir in the paprika, Campbell’s® Cream of Mushroom Soup, sour cream and Worcestershire sauce to the skillet

Stir until the sauce bubbles (do not boil)

Return the steak to the skillet and mix to coat the meat well

Remove the skillet from the heat and remove the thyme sprigs

Stir in the chopped parsley

Divide the filling among 4 (8-ounce) ramekins

Set them on the parchment-lined baking sheet

Remove the pastry circles from the refrigerator

With the tip of a paring knife, cut a small cross in the center of each pastry circle

Brush a 1-inch border of egg wash around the circumference

Turn the pastry over so the unglazed sides are facing up and place them on top of the ramekins

Press the overhanging edges into the sides of the ramekins

Brush with more egg wash

Bake for 20 to 22 minutes, or until the pastry is golden brown

Let rest for 5 minutes

Transfer each pie to a plate with a wide spatula

Garnish each with a sprig of thyme