|1||Sheet frozen puff pastry|
|4||Beef tenderloin steaks (4 to 5 oz), cut 3/4 inch thick|
|1 tablespoon||Cooking oil|
|2 cups||Fresh mushrooms, finely chopped|
|3||Green onions, thinly sliced|
|2 tablespoons||Butter or margarine|
|2 tablespoons||Dry white wine, optional|
|⅛ teaspoon||Dried thyme, crushed|
To thaw pastry, let stand at room temperature for 20 minutes. Or, thaw overnight in the refrigerator. Meanwhile, if using the top loin steaks, cut each steak in half crosswise.
In a large skillet brown tenderloin or top loin steaks in hot oil over medium-high heat for 1 minute on each side. Drain on paper towels. Set aside.
In the same skillet cook mushrooms and onions in hot butter or margarine and, if desired, wine for 5 to 6 minutes or till tender and liquid has evaporated. Remove skillet from the heat. Stir in thyme and pepper. Unfold pastry and place on a lightly floured surface. Roll into an 11-inch square.
Cut into four 5½-inch squares. Place some of the mushroom mixture in the center of each square. Place a steak on top. Fold pastry over meat. If necessary, trim pastry to within ½ inch of edge of meat. Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes from trimmings; moisten with water and place on top of bundles. Bake bundles, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 425 F oven for 18 minutes. (Meat will be medium-rare.) Note that these may be frozen prior to baking for up to 3 months. To serve, unwrap and place, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 425 F oven for 30 minutes. (Meat will be medium-rare.) If necessary, cover pastry loosely with foil during the last 5 minutes to prevent overbrowning.
Recipe is from _Better Homes and Gardens Great Cooking for Two_.
Posted to EAT-L Digest 11 Dec 96 Recipe by: Felicia Pickering, Eat-L From: Betsy Burtis <ebburtis@...> Date: Thu, 12 Dec 1996 07:06:02 -0500
Random recipe of the day