Filet of Beef Encroute
Added by kellybe13 | Tue 30 Jun 2009 @ 16:48
An Fancy way of serving a great cut steak
2 sheets prepared puff pastry thawed, 1 package
4 beef tenderloin steaks
¼ C• butter or margarine
1 medium onion, minced
1 Lb• mushrooms (diced), save 4 mushroom caps
½ C• red wine
¾ C• plain Italian bread crumbs
½ tsp• garlic powder
½ tsp• fresh cracked pepper
½ tsp• salt
2 eggs, separated
4 tsp• water, divided in half
Preheat oven to 375 degrees.
Take out pastry to thaw. If not ready slightly microwave a few seconds on defrost. Have steaks out to come to room temperature.
In a medium skillet over medium to high heat add butter to melt then add onion and mushrooms (not the caps) to skillet and sauté for 5 minutes. Add wine, simmer until almost all the liquid is evaporated about 5 minutes. Stir in bread crumbs, garlic powder, pepper, salt. Set aside off heat.
While the vegetables are simmering start preparing pastry sheets. On a non-stick surface, roll 1 sheet of pastry in a 14 inch by 11 inch rectangle; divide in half. Reserve any scrap dough. You should have 2 rectangles. Place a 1/3 cup vegetable mixture in center of the pastry rectangle. Top with steak, then with a mushroom cap. In a bowl beat egg whites with 2 tsp. of water. Brush edges of pastry. Fold over meat and mushrooms, over lap edges. Press to seal; place with a spatula on to a non-stick cookie sheet. Repeat with other half of pastry then roll out the other pastry sheet and repeat process. After all 4 pastry pack are made, use any scrap dough to decorate using egg white to paste on top.
In a small bowl beat the 2 egg yolks and remaining water and brush the tops of pastry packages. Bake for 35-40 minutes to medium done.
Serve with a pre-made gravy, horseradish sauce, potato straws and glazed carrots.
Time 60 minutes