0 Picture
Ingredients
- 1 (9 1/2 by 9-inch) sheet puff pastry, thawed
- 4 center-cut tenderloin steaks, about 1 1/2 inches thick
- salt
- pepper
- 1 Tbsp. vegetable oil
- 4 Tbsp. unsalted butter, cut into 4 pieces
- 10 oz. cremini mushrooms, sliced thin
- 1 shallot, minced
- 1/2 cup red wine
- 1/4 cup chicken broth
- 1 Tbsp. finely chopped fresh parsley
Details
Servings 1
Adapted from tastyplanner.com
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 425. Cut puff pastry into quarters. Bake puff pastry on baking sheet until golden brown and crisp, about 15 minutes.
Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3-5 minutes per side. Transfer to plate and tent with foil.
Melt 2 Tbsp. butter in now-empty skillet over medium-high heat. Cook mushrooms and shallot until browned, 6-8 minutes. Add wine, broth, and any accumulated beef juices and cook until reduced to 1/4 cup, about 6 minutes. Off heat, whisk in remaining butter and parsley. Season with salt and pepper. Top each puff pastry with 1 steak and 1/4 of mushroom mixture. Serve
Review this recipe