Ingredients: 8 oz. button mushrooms, finely chopped
3 Tbs. butter
1 small onion, finely chopped
1 Tbs. fresh parsley, chopped
salt and pepper to taste
1 Tbs. steak sauce of your choice
2 sheets (1 pkg.) frozen puff pastry, thawed
four 4 oz. beef tenderloin steaks, 1" thick
salt and pepper to taste
1 Tbs. steak sauce per fillet
1 egg white Preparation: Melt butter in a saute pan; add mushroom and onion and cook for approximately 5 minutes, until the liquid has been reduced. Add freshly chopped parsley, salt and pepper to taste, and steak sauce. Stir well and set aside. To assemble, unfold pastry sheet, sprinkle with a little flour and cut in half diagonally. Lay the steak in the center of the pastry sheet; salt and pepper to taste. Spread a tablespoon of steak sauce over each steak, then top with one-quarter of the mushroom mixture per steak. Wrap pastry around steak, tucking in sides and brushing the edges with water to seal (trim excess pastry with scissors). Turn the pastry over, seamed side down. For an extra touch, roll out excess pastry dough, adding a little flour. Use a decorative small cookie cutter to cut out designs, moisten with water and place on top of the pastries. Gently beat the white of 1 egg and brush over the top of each pastry for a nice golden color. Place the beef pastries on a baking sheet and bake at 425 degrees for 20 to 25 minutes, depending on how well done you like your beef. At 20 minutes it will be medium-rare and at 25 minutes, medium. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved. Next: Meat Loaf
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