Published: by Absolutely Recipes, in the Meat recipes category.
4 beef tenderloin steaks (6 ounces each)
3/4 TSP salt, divided
1/2 TSP pepper, divided
2 TBSPs olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (173 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
Sprinkle steaks with 1/2 TSP salt and 1/4 TSP pepper.
In a large skillet, brown steaks in 1 TBSP oil for 2-3 minutes on each side.
Remove from skillet and refrigerate until chilled.
In the same skillet, saute mushrooms and onion in remaining oil until tender.
Stir in remaining salt and pepper; cool to room temperature.
Preheat oven to 425 degrees.
On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2" rectangle.
Cut into two 7" squares (use scraps to make decorative cutouts if desired).
Place a steak in the center of each square; top with mushroom mixture.
Lightly brush pastry edges with water.
Bring opposite corners of pastry over steak; pinch seams to seal tightly.
Place in a greased 15x10x1" baking pan.
Cut four small slits in top of pastry.
Arrange cutouts over top if desired.
Brush with egg.
Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135 degrees; medium, 140 degrees; medium-well, 145 degrees).
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