Recipe courtesy of “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) mushrooms
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
salt, to taste
pepper, to taste
1/2 cup heavy cream
8 ounces beef tenderloin steaks, cubed
1 package (17 ounces, 2 sheets) puff pastry
water
garlic and herb spreadable cheese
1 package (2 1/2 ounces) real bacon pieces
mashed potatoes, for serving
To prepare the mushroom sauce: Blend mushrooms and chicken broth in a blender; set aside.
In a skillet over medium heat, melt the butter and stir in the flour. Gradually add the mushroom broth while stirring. It should begin to thicken; if it doesn’t, add 1 tablespoon of flour and stir thoroughly.
Add garlic powder and season with salt and pepper to taste. Gradually mix in the heavy cream while continuing to stir. Remove from heat and set aside.
Preheat the oven to 400 F.
Cube the steaks and place them in a bowl, then cover and mix well with 1 cup of the mushroom sauce.
Cut each puff pastry into six squares for a total of 12. Use water to moisten each corner of the squares and fold them together to form a small box shape. Place 1 heaping tablespoon of the meat mixture into each pastry square.
Position the squares on cookie sheets lined with parchment paper and bake for 15 minutes.
Spoon spreadable cheese over the hot squares and sprinkle with bacon pieces.
Serve with mashed potatoes and use any leftover mushroom sauce as gravy.
Visit Culinary.net to discover more recipes from “Cookin’ Savvy” and sign up for a weekly recipe newsletter.
