Recipe provided by “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) mushrooms
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt, to taste
Pepper, to taste
1/2 cup heavy cream
8 ounces beef tenderloin steaks, diced
1 package (17 ounces, 2 sheets) puff pastry
Water
Garlic and herb spreadable cheese
1 package (2 1/2 ounces) real bacon pieces
Mashed potatoes, for serving
To prepare the mushroom sauce: Blend the mushrooms and chicken broth together in a blender and set it aside.
In a skillet over medium heat, melt the butter and add the flour. Gradually mix in the mushroom broth while stirring continuously. If the sauce doesn’t thicken as expected, incorporate an additional tablespoon of flour and mix thoroughly.
Stir in the garlic powder, and season with salt and pepper according to your preference. Gradually add the heavy cream while stirring. Once mixed, remove it from heat and set it aside.
Preheat the oven to 400°F.
Cube the steaks and combine them in a bowl with 1 cup of the mushroom sauce, ensuring the beef is well coated.
Divide each puff pastry sheet into six squares, yielding a total of 12 squares. Wet each corner of the squares with water and fold them to create a small box shape. Fill each pastry square with a generous tablespoon of the meat mixture.
Arrange the squares on a cookie sheet lined with parchment paper and bake for 15 minutes.
Once out of the oven, drizzle the spreadable cheese over the warm pastries and sprinkle with bacon pieces.
Serve alongside mashed potatoes and enjoy the leftover mushroom sauce as gravy.
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