Categories: Steak
Ingredients
- 1/2 of a 17.3 oz. package frozen puff pastry
- 4 beef tenderloin steaks
- 1 tbsp. cooking oil
- 2 tbsp. butter
- 2 cups fresh mushrooms, finely chopped
- 8 green onions, thinly sliced
- 2 tbsp. Marsala
- 1 tbsp. horseradish mustard
- 2 tsp sipped fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp. butter, melted
Directions
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To thaw puff pastry, let stand at room temp for 30 minutes.
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Preheat oven to 425. Season steaks with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook for 2 minutes, turning once. Drain on paper towels. Set aside.
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In the same skillet, melt the 2 tbsp. butter over medium heat. Add mushrooms, green onions, and wine; cook over medium heat for 5-6 minutes or until vegetables are tender and liquid has evaporated. Remove skillet from heat. Stir in horseradish mustard, thyme, 1/4 tsp salt, and 1/4 tsp pepper.
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Unfold puff pastry and place on a lightly floured surface. Roll to an 11-inch square. Cut in four 5 1/2-inch squares. Brush pastry edges with water. Place some of the mushroom mixture in the center of each square. Place a steak on top. For each, fold 2 opposite sides of pastry over meat, pressing seams and ends to seal. If necessary, trim excess pastry. Reserve pastry trimmings. Turn over bundles. Cut small shapes from trimmings; moisten with water and place on bundles. Brush bundles with melted butter. Place bundles, seam sides down, on a rack in a shallow baking pan. Bake, uncovered, about 18 minutes.