We went for a fancy meal for dinner. On a Monday night, no less.
- 8 ounces fresh white mushrooms
- 1 medium shallot or small onion
- 2 tbsp butter
- 2 tbsp whipping cream
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded Asiago or Parmesan cheese
- 1 package puff pastry, thawed
- 4 beef tenderloin or sirloin steaks, about 4 ounces each
- 1 large egg, beaten
Preheat oven to 400. Thinly slice the shallot and mushrooms
Melt the butter in a large skillet over low heat. Add the sliced mushrooms and shallot and cook, stirring occasionally, for 3 minutes. Add the cream, thyme, salt and pepper. Cook, stirring frequently, until the mushrooms are golden. Remove from heat. Stir in the cheese.
Divide the pastry into four pieces. Roll each piece into an 8-inch square. Spread each square with one-fourth of the mushroom mixture. Top each with a beef tenderloin. Brush the edges of the pastry with some of the beaten egg. Fold the pastry corners to the center to form purses. Press to seal the seams.
Arrange the filled pastries on a baking sheet. Brush with the remaining egg. Bake until the pastries are puffy and golden, about 25 minutes. Let stand for 5 minutes before serving.