Katiecooks
New member
Ingredients:
8 oz. fresh white mushrooms
1 medium shallot or small onion
2 tbls. butter
2 tbls. whipping cream
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
1/2 C shredded Asiago or Parmesan cheese
1 package puff pastry, thawed
4 beef tenderloins or sirloin steaks (about 4 oz. each)
1 large egg, beaten
Directions:
Preheat oven to 400 degrees. Lightly spray a large baking sheet with nonstick cooking spray. Thinly slice the mushrooms and shallots.
Melt the butter in a large skillet over low heat. Add the sliced mushrooms and shallot. Cook, stirring occasionally, for 5 minutes. Add the cream, thyme, salt and pepper. Cook, stirring frequently, until the mushrooms are golden, about 2 minutes longer. Remove from heat. Stir in the Asiago. Cool.
Divide the pastry into 4 pieces. Roll each piece into an 8-inch square. Spread each square with one-fourth of the mushroom mixture. Top each with a beef tenderloin. Brush the edges of the pastry with some of the beaten egg. Fold the pastry corners to the center to form purses. Press to seal the seams.
Arrange the filled pastries on the prepared baking sheet. Brush with the remaining egg. Bake until the pastries are puffy and golden, about 25 minutes. Let stand for 5 minutes before serving.
8 oz. fresh white mushrooms
1 medium shallot or small onion
2 tbls. butter
2 tbls. whipping cream
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. black pepper
1/2 C shredded Asiago or Parmesan cheese
1 package puff pastry, thawed
4 beef tenderloins or sirloin steaks (about 4 oz. each)
1 large egg, beaten
Directions:
Preheat oven to 400 degrees. Lightly spray a large baking sheet with nonstick cooking spray. Thinly slice the mushrooms and shallots.
Melt the butter in a large skillet over low heat. Add the sliced mushrooms and shallot. Cook, stirring occasionally, for 5 minutes. Add the cream, thyme, salt and pepper. Cook, stirring frequently, until the mushrooms are golden, about 2 minutes longer. Remove from heat. Stir in the Asiago. Cool.
Divide the pastry into 4 pieces. Roll each piece into an 8-inch square. Spread each square with one-fourth of the mushroom mixture. Top each with a beef tenderloin. Brush the edges of the pastry with some of the beaten egg. Fold the pastry corners to the center to form purses. Press to seal the seams.
Arrange the filled pastries on the prepared baking sheet. Brush with the remaining egg. Bake until the pastries are puffy and golden, about 25 minutes. Let stand for 5 minutes before serving.