- 4 (4 ounce) beef tenderloin filets
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 teaspoon minced garlic, or to taste
- 1 cup Pinot Noir (or other semi-dry red wine)
- 1 pinch garlic salt, or to taste
- 1 pinch Italian seasoning, or to taste
- 1 (8 ounce) package cream cheese, softened
- 2 sheets frozen puff pastry, thawed
- 1 egg white (optional)
- 1/4 cup water (optional)
- Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
- Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
- Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
- Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
- Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
- Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
- Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
- Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
- Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).
05/23/2018
recipepes.com
Beef Vino Puff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
