Creamy Beef Vol au Vents

Ingredients

• 1 pound Beef Tenderloin, cut into 1/2-inch pieces
• 1 package (10 ounce) frozen unbaked puff pastry shells
• 1 tablespoon olive oil
• 1 package (8 ounce) sliced mushrooms
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1/2 teaspoon dried tarragon leaves
• 1/8 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh parsley