·
o 1 17.3 ounce package (2 sheets) frozen puff pastry
o 8 5 ounce beef
tenderloin steaks, cut 1 inch thick
o 1 tablespoon cooking
oil
o 1 3.5 ounce can liver pâté (1/2 cup)
o ¼ cup soft
bread crumbs
o 1 tablespoon snipped
parsley
o ½ teaspoon dried
basil, crushed
o ¼ teaspoon garlic
salt
o dash pepper
o 1 ½ cup sliced
fresh mushrooms
o ½ cup sliced
green onion
o ¼ cup butter
or margarine
o 4 teaspoon cornstarch
o ½ cup dry
white wine
o ½ cup water
o 1 ½ teaspoon instant
beef bouillon granules
Directions
Step 1
Thaw pastry according to package
directions. Meanwhile, in a large skillet brown steaks, half at a time, in
hot oil over medium-high heat for 1 minute on each side. Drain on paper
towels. Cool. Stir together pâté, crumbs, parsley, basil, garlic salt, and
pepper. Spread 1 tablespoon of pâté mixture on top of each steak. Step 2
On lightly floured surface, roll each sheet
of puff pastry into an 11-inch square; cut each into four 51/2-inch squares.
Place pastry squares on top of steaks; fold under meat. If necessary, trim
pastry so only 1/2 inch remains folded under the meat. Reserve any pastry
trimmings. If desired, cut small shapes from pastry trimmings; moisten and
place on top of bundles.
Step 3
Place bundles, pastry side up, on a rack in
a shallow baking pan. Bake, uncovered, in a preheated 450° oven 12 to 15
minutes or until pastry is brown and meat is medium-rare (140°). If
necessary, cover loosely with foil during the last 5 minutes to prevent
overbrowning. Let stand 10 minutes before serving.
Step 4
Meanwhile, prepare sauce. In a medium
saucepan cook mushrooms and onion in butter or margarine until tender. Stir
in cornstarch. Add wine, water, and bouillon granules. Cook and stir until
thickened and bubbly, then cook and stir for 2 minutes more. Serve with
meat.
|
