- 4
Ingredients
- 1 (9 1/2 by 9-inch) sheet puff pastry, thawed
- 4 center-cut tenderloin steaks, about 1 1/2 inches thick
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, cut into 4 pieces
- 10 ounces cremini mushrooms, sliced thin
- 1 shallot, minced
- 1/2 cup red wine
- 1/4 cup low-sodium chicken broth
- 1 tablespoon finely chopped fresh parsley
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 425 degrees. Cut puff pastry into quarters. Bake puff pastry on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
2. 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 to 5 minutes per side. Transfer to plate and tent with foil.
3. Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Cook mushrooms and shallot until browned, 6 to 8 minutes. Add wine, broth, and any accumulated beef juices and cook until reduced to ¼ 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 one-quarter of mushroom mixture. Serve.